This week has been about quick, satisfying meals. With the extra hour of daylight, Anguel and I have been checking off a long to-do list — things like getting back into weekday exercise classes and adding a few playful touches to our home decor. Even with more daylight, time still feels limited, so we’ve leaned on simple, fast dinners that don’t sacrifice flavor.
These curry potato and chickpea pitas have been our go-to. I made a big batch of the chickpea salad at the start of the week, so assembling dinner only takes a few minutes: warm a pita, scoop in the filling and add a crunchy apple slaw. When a meal comes together in five minutes, it frees up time for everything else on your list.
The idea for this recipe really began with some yogurt my mom picked up for us. We were out skiing for the day and she knew I’d miss the farmers’ market, so she dropped off groceries — including that tub of yogurt — before we got home. It felt right to honor that gift by turning it into something delicious. The seasoned yogurt binds the filling and keeps it moist in the fridge without mayonnaise. If you prefer, swap in an unsweetened dairy-free yogurt; just make sure it’s unflavored so the spices shine.
The filling combines chickpeas and potatoes for both protein and satisfying texture. Chickpea salad sandwiches are already popular in vegetarian kitchens, but adding steamed potato cubes gives the salad a creamy, slightly mashed texture that feels indulgent — close to potato salad but with a lively curry twist.
The apple cilantro slaw adds a crisp, fresh counterpoint to the curried filling. I recommend adding a generous portion so you get apple in every bite — the citrus from the lemon keeps the matchstick apples from browning and brightens the whole sandwich. The slaw is quick: slice apples into matchsticks and toss with lemon juice and chopped cilantro. It stores well in the fridge for a day or two, and if you need more you can whip up another small batch in minutes.
Feel free to customize the pitas with your favorite vegetables. We often add a leaf of lettuce for extra green crunch, but bell peppers, cucumbers, or shredded cabbage would all work. If you enjoy baking, try homemade pitas for an extra-special touch, or swap the pita for bread, a tortilla, or lettuce cups if you prefer. The chickpea salad is versatile and pairs well with many options.
📖 Recipe
Curry Chickpea Salad Pitas with Apple Slaw
15 minutes
15 minutes
30 minutes
6
Ingredients
Curry Chickpea Salad Pitas
- 1 lb yellow potatoes, cubed (½-inch)
- 1 tablespoon grapeseed oil
- ½ cup red onion, minced
- 1 teaspoon cumin seeds
- ¾ teaspoon Madras curry powder
- ¼ teaspoon coriander
- ¼ teaspoon ground turmeric
- ½ cup Greek yogurt (see notes)
- 1 tablespoon lemon juice
- 1 (15 oz) can chickpeas, rinsed
- 2 ribs celery, diced
- ¾ cup diced red bell pepper
- 2 scallions/green onions, thinly sliced
- ½ to ¾ teaspoon fine sea salt
- 6 pitas (gluten-free if needed)
- 6 leaves lettuce
Apple Cilantro Slaw
- 2 apples, peeled and cut into matchsticks
- 1 to 2 tablespoons chopped cilantro
- 1 to 2 tablespoons lemon juice
Instructions
- Cook potatoes: Place a steamer basket in a small saucepan and add water to about ½ inch below the basket. Cover and bring to a boil over medium-high heat. Add the cubed potatoes and steam until tender when pierced with a fork, about 10 minutes. Drain and cool slightly.
- Cook onion and spices: Meanwhile, warm the oil in a skillet over medium-high heat. Add the red onion and sauté until soft, about 5 to 7 minutes. Reduce heat to medium, add cumin seeds and cook 1 minute. Stir in curry powder, coriander and turmeric and cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Mix: Transfer the onion and spice mixture to a large bowl. Whisk in the yogurt and lemon juice. Add the chickpeas, celery, bell pepper, scallions and steamed potatoes. Stir to combine and season with salt to taste.
- Make slaw: In a small bowl, toss the apple matchsticks with chopped cilantro and lemon juice.
- Assemble: Tuck a lettuce leaf into each pita, scoop in the chickpea-potato filling, and top with a generous portion of apple cilantro slaw. Serve immediately.
Notes
- Vegan option: Use a neutral, unsweetened dairy-free Greek-style yogurt or start with half the amount if it’s thinner. Vegan mayo could be used instead if preferred.
- Pita substitute: Serve the filling on bread, in a large tortilla, or spoon it into lettuce cups for a lighter option.
Nutrition
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Carbohydrates: 63 g
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Protein: 12 g
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