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.

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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

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.