Chickpea and carrot pita pockets with cumin-lime tahini

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea and carrot pita pockets with cumin-lime tahini

Vegan, Dairy-Free, Diabetes-Friendly, Mediterranean, Soy-Free

2 Servings, 680 Calories/Serving

35–50 Minutes

Pita bread, with roots in ancient Middle Eastern history, creates a perfect historic vessel to transport this sweet-savory combo of carrots and tahini.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 or 4 organic carrots (about ¾ pound total)
  • 1½ teaspoons ground cumin
  • ½ cup cooked chickpeas
  • 1 tablespoon pure maple syrup
  • 1 organic lime
  • ¼ cup tahini
  • 1 organic cucumber
  • 3 ounces organic baby arugula or other leafy greens
  • 2 Atoria’s Family Bakery whole wheat pita breads
  • 3 tablespoons dry-roasted pumpkin seeds
Ingredient IQ

Until commercial yeast was invented in the 19th century, the Middle Eastern flatbread known as pita was made by mixing together flour and water, then letting the dough sit out to gather natural yeasts. The high temperature at which pita is baked creates the bread’s signature internal pocket: moisture in the dough evaporates, producing steam that forces the dough to split into two layers.

Nutrition per serving

Calories: 680, Protein: 22g (44% DV), Fiber: 16g (64% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 10g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 420mg (18% DV), Carbohydrates: 70g (23% DV), Total Sugars: 18g, Added Sugars: 6g (12% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the carrots and chickpeas

  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ½-inch-thick slices.
  • Set aside half the cumin for the tahini.
  • Rinse the chickpeas.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the carrots and half the cumin, season generously with salt and pepper, and cook, stirring occasionally, until the carrots start to soften, 2 to 3 minutes. Add the chickpeas, maple syrup, and ¼ cup [⅓ cup] white wine (from your pantry) or water and bring to a boil, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the carrots are tender and lightly browned and the liquid has thickened to a glaze, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, start preparing the rest of the meal.

2

Make the cumin-lime tahini

  • Zest and juice the lime, keeping the zest and juice separate. Set aside 1½ teaspoons [1 TBL] lime juice for the salad.
In a small bowl, stir together the tahini, lime zest, remaining lime juice and cumin, and 2 tablespoons [¼ cup] water; season to taste with salt and pepper.

3

Make the arugula salad

  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough thin half-moons to measure ¾ cup [1½ cups].
In a medium bowl, toss together the cucumber, arugula, 1½ teaspoons [1 TBL] lime juice, and 2 teaspoons [4 tsp] oil; season to taste with salt and pepper.

4

Toast and assemble the pitas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
Fill each pita half with the carrots and chickpeas, pumpkin seeds, and as much arugula salad and cumin-lime tahini as you like.

Serve

Transfer the pitas to individual plates and serve any remaining salad and tahini on the side.
Kids Can!
  • Juice the lime.
  • Stir the cumin-lime tahini.
  • Measure the cucumber.
  • Assemble the salad.
  • Help assemble the pitas.