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Chickpea, Carrot, and Tahini Pita

Chickpea, Carrot, and Tahini Pita


This recipe from Sun Basket is packed with veggies, protein, and delicious tahini flavor!

  • Author: californialavash


  • 2 pieces Atoria’s Family Bakery Pita
  • 3 or 4 large carrots, cut in 1/2 inch thick slices
  • 1½ teaspoons ground cumin
  • ½ cup cooked chickpeas
  • 1 tablespoon pure maple syrup
  • 1 lime, juiced and zested
  • ¼ cup tahini
  • 1 cucumber, thinly sliced
  • 3 ounces baby arugula or other leafy greens
  • 3 tablespoons dry-roasted pumpkin seeds


  1. In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil. Add the carrots and half the cumin, season generously with salt and pepper, and cook, stirring occasionally, until the carrots start to soften, 2 to 3 minutes.
  2. Add the chickpeas, maple syrup, and ¼ cup water and bring to a boil. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the carrots are tender and lightly browned and the liquid has thickened to a glaze, 12 to 15 minutes.
  3. In a small bowl, stir together the tahini, lime zest, lime juice (leaving 1 1/2 tsp.), cumin, and 2 tablespoons water; season to taste with salt and pepper.
  4. Toss together the cucumber, arugula, remaining lime juice, and 2 teaspoons oil.
  5. Cut pitas in half and fill with carrots, chickpeas, pumpkin seeds, arugula salad and cumin-lime tahini.
Chickpea, Carrot, and Tahini Pita

In this recipe:

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