Creamy Chickpea Stuffed Pitas
2 cup Chickpeas (Canned)
1 med Avocado
1 Tbsp Capers
1 tsp Smoked Paprika
1 Tbsp Lemon Juice
2 Tbsp Natural Greek Coconut Yoghurt
1 handful Fresh Coriander
2 x Wholemeal Pita Bread (regular size)
- In a bowl, mash together the drained chickpeas and avocado.
- Mix through chopped fresh coriander, capers, lemon juice, paprika and coconut yoghurt. Season well with salt and pepper.
- Cut the pitas in half, toast, then and stuff with the chickpea mixture.
- Hot Tip:
- Swap out/ add any other fresh herbs of choice such as dill, parsley, basil.