Green goddess pitta pockets
Jumping on the green goddess salad thing, a whole year later, because I’m stubborn and don’t try trends when they’re trending.
These were very good though, and can be vegan if you want them to be. Full of fibre & protein to keep you full, and make a great, quick lunch during the week - you can meal prep this too, to make it super quick.
Recipe, makes enough for 3-4;
THE DRESSING
2 tbsp chive cream cheese
Handful of basil
1/2 lemon, juiced
Pinch of salt
Crack of black pepper
1/4 tsp garlic salt
Small splash of soy milk
THE SALAD
4 tbsp chickpeas (good quality ones in a jar are best)
1/4 head of cabbage, cut into square pieces
1/4 cucumber, cut into chunks
TO ASSEMBLE
Pitta
1/2 avocado per pitta
1 tbsp nush cream cheese per pitta
Method
Add all the dressing ingredients to a blender, blending until smooth - adjust the taste to make it how you like it.
Set your dressing aside, then chop your cabbage into bitesize chunks, as well as your cucumber.
Add the cabbage and cucumber to a bowl, then add 4 tbsp of undrained chickpeas, then pour over your dressing.
Mix everything well, and adjust the seasoning accordingly.
Toast your pitta - when you’re ready to serve - then slice it in half, separating the two sides out, so you have a pitta pocket - be careful that the pitta doesn’t rip (it doesn’t matter if it does, it will just be slightly more messy).
Spread 1 tsp cream cheese on one of the insides of each pitta, then add a couple of slices of avocado on top of the cream cheese.
Fill your pitta with 1-2 tbsp of the green goddess salad, then set aside & serve.
Keep the remaining salad in the fridge, in an airtight container, for quick lunches and dinners throughout the week.
Notes + Variations:
Switch out for any beans you have in the cupboard, and like I said, this can very easily be made vegan or gluten free, so do as you wish.
