Roasted Chickpea and Avocado Pittas


Lunches are not for soggy packaged sandwiches or cans of low fat soup! Ditch your meal deal and make these simple chickpea and avocado pittas instead. The ideal solution for working-from-home days.


2 white pitta breads

1 can chickpeas

½ pack white mushrooms

1 tsp garam masala

1 tsp chilli flakes

1 tsp paprika

Drizzle of olive oil

Pinch salt

Pinch pepper


½ lime

1 clove garlic

2 tbsp yoghurt (we use Alpro’s natural vegan yoghurt)


1. Pre-heat oven to 220 C

2. Drain the chickpeas and pat dry with a paper towel

3. Slice your mushrooms into chunks. Transfer chickpeas and mushrooms to a baking tray

4. Add the garam masala, chilli flakes, paprika, salt, pepper and a drizzle of olive oil. Give the pan a good shake and toss it all together with a spoon


5. Roast the chickpeas and mushrooms for 15 minutes

6. While the chickpeas are roasting, slice open your avocado and mash together in a bowl with the lime juice and garlic. (If you have a food processor you can chuck it in there)


7. Once the chickpeas are finished roasting, toast the pitta bread

8. Spread the avocado sauce over each pitta, top with the chickpeas and mushrooms and finish with a dollop of natural yoghurt and any additional salt, pepper, chili flakes