Most of the time, I am lucky enough to have leftovers from the night before to have for lunch. When that isn't the case, it's time to get creative. To be fair, I think about new recipes every day, and what would work well together, but today's chickpea pita almost built itself. Some macadamia nuts here. A bit of pomegranate seeds there. Orange juice, miso, rice vinegar and tahini! Topped with some microgreens, and wah-la, it's a healthy lunch.
Because I am weird, I prefer to eat pitas like an open face sandwich and use a fork and knife. By all means, if you prefer a stuffed pita, do it! As a variation, top with sliced avocado. You could also enjoy this chickpea salad on some sturdy crackers, as a hearty midday snack.
Orange Miso Chickpea Pitas
⅓ cup orange juice
¼ cup tahini
1 tsp red miso
1 Tbsp nutritional yeast
1 tsp rice vinegar
1 15 ounce can of chickpeas, drained and rinsed
1 cup English cucumber, chopped
2 Tbsp macadamia nuts, chopped
1 scallion, chopped
½ cup pomegranate seeds
1. Put orange juice, tahini, miso, nutritional yeast and rice vinegar in a blender. Blend until smooth, and then, pour into a large mixing bowl.
2. Dump chickpeas into blender, and pulse 2-3 times or until slightly broken up. Scoop chickpeas into the large mixing bowl.
3. Stir in cucumbers, macadamias, scallion, and pomegranate. Taste, and adjust seasonings (more orange juice, salt, etc). Spoon over pitas (or inside pitas!), and top with microgreens.