Caroline Yoder

Mango-Chickpea Pita with Peanut Butter Dressing

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When I converted to a vegetarian lifestyle six years ago, I began experimenting in the kitchen with beans as an alternative protein source. Soon enough, I discovered the wonders of chickpeas—they offer a satisfying, almost butter-y taste, plus a generous dose of both fiber and iron. They pair well with spicy and sweet flavors, both of which are included in the recipe below. The sweetness of the mango and the spiciness of the peanut butter provide a mouthful of contrasting flavors and textures.

Prep time: 20 minutes
Cook Time: None
Total time: 20 minutes
Yield: 1-2 servings

Mango-Chickpea Pita with Peanut Butter Dressing

Ingredients

Mango-Chickpea Pita with Peanut Butter Dressing Ingredients - Peanut Butter & Co. The Heat Is On Peanut Butter

Sandwich
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

Mango-Chickpea Pita with Peanut Butter Dressing - mushrooms, peppers, zucchini

Dressing
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)

Procedure

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.

Mango-Chickpea Pita with Peanut Butter Dressing - While the oven preheats combine the peanut butter, lemon juice, water, garam masala, and agave nectar in a small bowl

3. Once oven has heated to 400°F, toast pita bread for two minutes or until just barely browned.

Mango-Chickpea Pita with Peanut Butter Dressing - 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!

Notes:

-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.).

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Mango-Chickpea Pita with Peanut Butter Dressing