About the Recipe
Here is one of my favorite meals to make for meal prep. An easy, no-cook recipe to make your lunch sing. It’s filling, scrumptious, and macro-friendly.
Nutritional Profile
Cal: 296 per serving
Macros: Fats 12g | Carbs 36g | Protein 14.1g
If Not This, Then That..
⬆️ 🥚: add your favorite lean meat or vegan meat substitute.
⬆️🥑&🥚: swap vegan cheese with a dairy version (I recommend Tillamook farmstyle thick cut mozzarella).
⬇️ 🥑: omit olive oil.
⬇️🥑 & ⬆️🥚: use fat-free feta cheese or reduced fat mozzarella shreds.
⬇️🥯: cut pita in half and use as a pita pocket instead.
Ingredients
2 cans no-salt-added garbanzo beans, rinsed and drained
7 low carb flax, oat bran & whole grain pita bread
56g vegan “mozzarella” shreds
14 tbsp tzatziki
280g shredded broccoli slaw
168g cucumber, sliced thin
26.5ml extra virgin olive oil, divided
2 tsp ground turmeric
2 tsp curry powder
1.5 tsp ground black pepper
2 tbsp dried parsley flakes
Preparation
Add chickpeas, vegan cheese, slaw, tzatziki, ~20ml of EVOO, and spices in a large bowl.
Mix until well-combined, then set aside.
In the meantime, heat up a small pan to warm pitas.
Once hot, add 2ml of EVOO and swirl around pan; dab off excess oil.
Add pita to the pan, flipping after 15 seconds.
Warm for another 15 seconds, then set aside on a plate to cool.
Repeat for each pita, adding more oil to pan as needed.
Place one pita on cutting board.
Add cucumber slices (24g) to one side, then, scoop equal amounts of chickpea-slaw mix on top.
Fold and wrap in aluminum pita; repeat steps for remaining pitas.