Stuffed Pitas with Curried Chickpea Spread

 
1 recipe Curried Chickpea Spread
4 pitas, split in half
8 lettuce leaves, washed well, and patted dry
1 cucumber, sliced
3 Roma tomatoes, sliced
2 cups spicy sprouts, broccoli sprouts, or other sprouts of choice
 

Begin by preparing the Curried Chickpea Spread according to the recipe instructions and set aside. To assemble the stuffed pitas: line each pita half with a lettuce leaf, then a few tablespoons of the Curried Chickpea Spread, and then layer the sliced cucumber, tomatoes, and spicy sprouts. Serve two pita halves per person.

Yield: 4 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett