Pitta bread makes a great alternative to a standard sandwich. You can fill them with just about anything and have them warm or cold.
If you make a little extra for your main meal, use the leftovers to fill a pitta for a quick and healthy lunch, e.g. leftover chicken casserole, meatballs, or roast meat.
If you have a little more time on your hands, you could try this chickpea salad recipe for a tasty pitta filling.
Marinade chickpeas in olive oil, lemon juice, lemon zest, paprika, cumin and garlic – adjust to taste. Once these have marinated for at least 1 hour, spoon them into a halved and warmed pitta bread with some lettuce, cucumber, and onion/spring onion. You can add a spoonful of natural yoghurt with a little chopped mint or some mayonnaise if this is to your taste.
Chickpeas tinned in water are perfectly fine to use and a quicker alternative to the dried option.
