Stuffed Pitas with Turkey and Chickpeas
with a fresh saladCalories
:
779 kcalProtein
:
40.7g proteinTotal
:
20 minutesDifficulty
:
EasyFibermaxxing
Allergens:
- Ei
- Melk (inclusief lactose)
- Tarwe
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Turkey breast pieces with tandoori-style spices
20 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
½ piece
Red onion
½ pack
Chickpeas
½ piece
Persian cucumber
2 piece
Wholewheat pita bread
(Contains: Tarwe, Gluten)
20 g
Lamb's lettuce
½ piece
Apple
1.5 teaspoon
Smoked paprika
Not included in your delivery
¾ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
½ teaspoon
Mustard
½ tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3260 kJ
Calories779 kcal
Fat31.8 g
Saturated Fat3.7 g
Carbohydrate72.3 g
Sugar17.6 g
Dietary Fiber19.5 g
Protein40.7 g
Salt2.7 g
Potassium222.5 mg
Calcium30 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Salad Bowl
•Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Chop the onion into half rings.
- In a salad bowl, combine the white wine vinegar with the sugar. Transfer half of the onion to the bowl and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the turkey pieces and the onion for 5 - 6 minutes or until done. Season with salt and pepper.
2
- Bake the pita in the oven for 6 - 8 minutes. Drain the chickpeas.
- Heat a clean frying pan over medium-high heat. Fry the chickpeas for 8 - 9 minutes. Then add to a bowl with the smoked paprika powder and a light drizzle of extra virgin olive oil. Season with salt and pepper to taste.
- Chop the cucumber into thin crescents.
- Core the apple and chop into matchsticks.
3
- Add the mustard, the rest of the extra virgin olive oil and salt and pepper to taste to the salad bowl to make a dressing.
- Add the lamb’s lettuce, cucumber and apple and toss to combine.
Did you know... apples contain flavonoids, which protect us from the effects of free radicals. These are harmful substances caused by UV radiation or air pollution.
4
- Cut open the pitas. Stuff with some of both the salad and chickpeas. Add the turkey and fried onion, and drizzle over the labneh.
- Serve the rest of the salad on the side, topped with the rest of the roasted chickpeas.
