Prep time: 20 minutes
Cook Time: None
Total time: 20 minutes
Yield: 1-2 servings
1 whole wheat pita bread, halved
1/2 cup cooked chickpeas, drained and rinsed* (See Notes)
1/4 cup mushrooms, chopped
1/4 cup red bell peppers, chopped
1/4 cup orange bell peppers, chopped
1/4 cup zucchini, chopped
1 tablespoon The Heat Is On peanut butter
Juice of 1/2 small lemon
1 tablespoon water
1/2 teaspoon garam masala* (See Notes)
1 teaspoon agave nectar* (See Notes)
1. Preheat oven to 400°F.
2. While the oven preheats combine the peanut butter, lemon juice, water, garam masala, and agave nectar in a small bowl. Place the mixture in the microwave for 20 seconds, and stir vigorously until well combined. Set aside.
3. Once oven has heated to 400°F, toast pita bread for two minutes or until just barely browned.
4. Spread the prepared sauce evenly between the two pita halves. Stuff equal amounts of mango and vegetables in each half, and add cooked chickpeas.
5. Serve and enjoy!
-If using canned chickpeas, look for no-salt-added varieties. If no-salt-added varieties are unavailable you may use regular, but be sure to rinse them well to remove as much brine as possible.
-If you have a toaster oven, you may toast the pita bread on the low setting. If using a conventional oven, be sure to keep a close eye on the pita bread, as oven times may vary. The objective is to toast the pita slightly so that it is lightly browned but still pliable.
-Garam masala is a staple spice mixture of Indian cooking, usually consisting of garlic, ginger, dried chili peppers, turmeric, and other spices. It is available at Whole Foods Market and specialty stores, but if you are unable to find it, simply substitute a pinch each of ginger, turmeric, cayenne pepper, and cinnamon.
-To balance the heat of the sauce, I add a bit of agave nectar for sweetness. Feel free to substitute your own sweetener of choice (e.g., raw sugar, honey, stevia extract, etc.).