This sandwich didn’t start out as a sandwich at all. I was eating at a restaurant with a friend and we were doing a little taste testing of each others food. She had ordered Chicken tikka which came with a side of a chickpea and spinach mixture. I don’t eat chicken so I put some of the chickpea mixture on a roti and spooned a little of the tikka sauce on top. It was great. This is my recreation of that impromptu sandwich.


  • 3 tbsp EVOO
  • 3 cloves garlic, minced
  • 1 small onion, sliced into half moons
  • 6 cups fresh baby spinach
  • 1 can (15 ounces) chickpeas
  • 2 lemons, juiced
  • 1 tsp curry powder
  • 1 1/2 tsp coriander
  • 2 tsp cumin
  • 1 1/2 tsp garam masala
  • 1/2  tsp ginger
  • 1/2 tsp tumeric
  • 1/4 tsp cayenne pepper
  • 2 tsp tahini
  • 1/2 cup plain yogurt
  • 2 whole grain pitas
  • 1 tomato, diced


  1. Blend 1 clove minced garlic, 1/2 tsp ginger, 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne pepper, 1/2 tsp turmeric, juice from one lemon and yogurt. Set aside.

    Saute onions until very soft

  2. Heat 1 tbsp oil in a large skillet over medium heat. Add the onions and cook  2-3 minutes, then reduce heat and cook 8-10 minutes more or until very soft. Remove from pan to a large bowl and set aside.

    Add spinach to chickpea mixture and cook until the spinach has wilted

  3. Place the remaining 2 tbsp of oil in the skillet used for the onions. Cook the remaining 2 cloves garlic in the oil for about 1 minute. Add the chickpeas, curry, remaining coriander, cumin, garam masala and lemon juice. Cook another minute. Add the spinach and continue to cook until the spinach has wilted and liquid has evaporated, about 5 minutes or so.

    Process the chickepea mixture until mostly smooth

  4. Place the chickpea mixture and tahini in a food processor and pulse until mostly smooth with just a few remaining chunks.
  5. Spoon the chickpea mixture in with the onions. Mix well.
  6. To serve, cut pitas in half and spread 1/4 of the chickpea mixture inside each pita pocket. Top with diced tomatoes and 2 tablespoons spicy yogurt dressing.

Nutritional Info:

Makes 4 pita pockets.

Serving size 1 pocket.

Nutrients per serving:  Calories: 298.5, Cal. from Fat: 111, Total Fat: 12.5g, Sat. Fat: 1.5g, Carbs: 36g, Fiber: 8g, Sugars: 4g, Protein: 13g, Sodium: 144.5mg, Chol: 0mg


The leftover chickpea mixture can be stored in an airtight container in the fridge for 1-2 days.

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