Curried Chickpea Pitas with Crisp Apple Slaw

This week has been focused on quick, easy meals. With the extra hour of daylight, Anguel and I are tackling a growing to-do list: getting back to weekday exercise classes, adding a few fun home-decor touches, and finishing small projects around the house. Even with more daylight, time is limited, so we rely on simple shortcuts in the kitchen.

These curry potato and chickpea pitas have been a lifesaver. I made a large batch of chickpea salad at the start of the week so that dinner could come together in minutes—just stuff the filling into soft pita pockets. When a satisfying meal takes five minutes to assemble, it frees up time for everything else on the list.

The idea began with a single container of yogurt. My mom picked some up at the farmers’ market when we were away skiing for the day and left it in our fridge—an unexpected treat. To make the most of it, I mixed the yogurt with fragrant Indian spices and used it to bind a bright, flavorful filling. The yogurt keeps the salad moist for several days in the fridge and eliminates the need for mayonnaise. If you prefer, use an unsweetened, unflavored dairy-free yogurt instead of dairy Greek yogurt.

A mix of chickpeas and steamed potatoes makes the filling both hearty and satisfying. Chickpea salad is a staple in vegetarian sandwiches, and adding potato takes it further: the potato cubes soften and partially mash when mixed, creating a creamy, decadent texture similar to potato salad but lighter and more flavorful.

The apple cilantro slaw adds a crisp, bright contrast to the curried chickpea and potato filling. I recommend a generous amount so you get apple in every bite. The slaw is quick to prepare—just slice apples into matchsticks and toss with lemon juice and chopped cilantro. Lemon keeps the apple from browning, so leftovers will stay fresh in the fridge for a day or two. We often make extra slaw to snack on or to toss into green salads.

You can customize the pita fillings however you like. We usually add a leaf of lettuce for extra greenery, but feel free to include sliced cucumber, shredded carrots, or pickled onions. If you enjoy baking, try making homemade pita or use your favorite bread, wraps, or even lettuce leaves for a lighter option. The chickpea salad also works well when spooned into grain bowls or served on toasted bread.

📖 Recipe

Curry Chickpea Salad Pitas with Apple Slaw

This curry-spiced chickpea and potato salad is delicious tucked into fluffy pitas. The apple-cilantro slaw adds freshness and crunch. Use this filling in sandwiches, wraps, or spoon it into lettuce cups for a lighter meal.

Prep Time: 15 minutes • Cook Time: 15 minutes • Total Time: 30 minutes • Servings: 6

Author: Bri Beaudoin

Ingredients

Curry Chickpea Salad Pitas

• 1 lb yellow potatoes, cubed (½-inch)
• 1 tablespoon grapeseed oil (or a neutral oil)
• ½ cup red onion, minced
• 1 teaspoon cumin seeds
• ¾ teaspoon Madras curry powder
• ¼ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ½ cup Greek yogurt (or unsweetened dairy-free yogurt)
• 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, to taste
• 6 pitas (use gluten-free if needed)
• 6 lettuce leaves, for stuffing

Apple Cilantro Slaw

• 2 apples, peeled and cut into matchsticks
• 1–2 tablespoons chopped cilantro
• 1–2 tablespoons lemon juice

Instructions

1. Cook potatoes: Place a steamer basket in a small saucepan and add water until it reaches about ½ inch below the basket. Cover and bring to a boil. Add the potatoes and steam until tender when pierced with a fork, about 10 minutes. Drain and let cool slightly.
2. Cook onion and spices: While the potatoes steam, warm the oil in a skillet over medium-high heat. Add the red onion and sauté until soft, about 5–7 minutes. Reduce heat to medium, add cumin seeds and cook for 1 minute. Stir in curry powder, coriander, and turmeric and cook, stirring frequently, until fragrant, 1–2 minutes.
3. Mix the salad: 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 until well combined and season with salt to taste. The potatoes will break up slightly and help create a creamy texture.
4. Make the slaw: In a small bowl, toss the apple matchsticks with chopped cilantro and lemon juice to prevent browning.
5. Assemble: Place a lettuce leaf inside each pita pocket, spoon in the chickpea-potato filling, and top with a generous amount of apple-cilantro slaw. Serve immediately.

Notes

1. Vegan option: Use a neutral-tasting vegan Greek-style yogurt or vegan mayonnaise. If the yogurt is thin, start with less and add more to reach the desired consistency.
2. Pita substitutes: This filling works well on bread, in a large tortilla, or spooned into lettuce cups for a low-carb option.

Nutrition (per serving)

Calories: 316 kcal • Carbohydrates: 63 g • Protein: 12 g • Fat: 4 g • Fiber: 10 g