take a whole grain pita or your favorite hearty sandwich bread, and stuff it with mashed chickpeas/chickpea salad, lots of veggies, turkey, and a bit of provolone for a quick and hearty meal that’ll satisfy, and is bursting with flavor.
Note: I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hi friends! Back from the blogging hiatus for a quick recipe of one of my favorite recent eats.
You all know I love LOVE hummus. Heck, I basically live off of it during the school year, eating it daily. So when the Recipe Redux crew reached out with Toufayan Bakery, I was all over trying it out.
Toufayan Bakeries is a family-owned bakery in the U.S. that makes over 100 products, and is actually the largest Pita company in the U.S. They use old-world recipes, wholesome ingredients. and their pita is naturally cholesterol free and trans fat free. Toufayan Bakeries products are available nationwide, and you can find them near you using their locator. They even have a Gluten Free product request form for grocery stores!
I was sent 8 types of pita: Classic White, Sweet Onion, Garlic, Low Carb, Whole Wheat, Multi Grain, Oat Bran, and Sprouted Whole Wheat.
I took my time trying the flavors, but of course my favorites were the Whole Wheat, Oat Bran, and Sprouted Whole Wheat! The Sprouted Whole Wheat surprised me, I didn’t expect them to have it, as it is so unique! Sprouting activates and releases many enzymes, making food easier to digest. The Oat Bran was great also, lots of nutrition, and it still tastes great! All of their products had great texture, whole grain or not. My roommate and friends have dug into the other pitas with hummus, eggs, or just for a snack.
Now lets talk about this sandwich…
Turkey, Provolone, and Chickpea Stuffed Pita
At Moon Co-Op, I love getting two things for quick easy meals: the vegan chickpea wrap, and then… the turkey provolone wrap. I cut my meat consumption down to almost nil in college, but I do have it occasionally. I ALWAYS choose wisely, and eat locally raised meats from farms. Also, being lactose intolerant, I haven’t had cheese in years… until Italy happened! I was super careful, but wanted to try all they had to offer. Aged, hard cheeses are very low in lactose. I ate a lot of parmesan there, along with some other kinds. Back home, I found some 24 month aged hard parm imported from Italy, and fell in LOVE. But, I loved the turkey/provolone combo as a kid, and thought a little wouldn’t hurt now K, tangent over.
So, one day, I decided to add some of the vegan chickpea spread to the turkey sandwich and it was like, WOW. Add some other veggies, give it a good toast, and lunch is served.
Also, note on the vegan chickpea salad/sandwich spread. It’s super easy to make, but you can also mash up some cannelini beans by hand with some garlic powder and other spices if you don’t want to make the whole thing.
I just mash up a can of drained chickpeas (save the aquafaba!) with a few tbsp of the cooking water, a few tbsp of mashed avocado of vegan mayo, finely diced red bell peppers, celery, and green onion, then add in a dash of paprika, some onion and garlic powder, and pepper. viola! And, if your canned beans are too firm, like TJs brand, just boil them for a few minutes first.
- 1 whole grain pita
- 3-4 oz organic/local deli turkey or shredded turkey
- 1 oz organic provolone cheese (or hard parmesan to keep it low lactose)
- small handful of greens
- shredded carrots
- 3-4 tbsp mashed chickpeas or chickpea salad
- cut pita in half. (sometimes it is easier to microwave the pita for 10 seconds to warm it so it is more pliable and doesn't break)
- layer all ingredients in the pita. put the chickpeas on the bottom, turkey/cheese on the top, and stuff the veggies inside.
- optional: toast in a panini press, or on a pan.
- i like (really) stuffed things. personally i dont like a ton of bread, i like to be able to taste the food inside! so i'll just use half the pita, and then use 3 z turkey/3 tbsp spread. if i want a whole pita i'll use a little more food. do what suits your hunger!
- see post for chickpea salad notes.
– keep up with me on my fitstagram still!
– what are your favorite easy, go to meals?