METHOD:

Heat the oil in a skillet over medium heat and once it’s hot fry off the harissa paste in it for a minute or two. This will allow the flavours in the harissa paste to infuse into the oil which will allow it to coat the chickpeas well.

Next add the drained and rinsed chickpeas and toss to coat. Season with garlic powder, ground coriander and salt. Fry the chickpeas in the spices for 5-6 minutes, giving them a toss once in a while. You want them to become a little crisp on the outside.

While the chickpeas cook prep the vegetables. Slice the gem lettuce and radish, chop the cucumber into small chunks and half or quarter the cherry tomatoes depending on their size.

Once the chickpeas are done assemble your pita pockets. If you want you could toast the pita pockets for a short time in a toaster to heat them up or warm them in a dry pan over medium heat.

Open them up on one side to make room for the filling. First spread a thick layer of hummus on the inside of the bread and then fill it up with layers of the warm chickpeas and fresh vegetables. Don’t forget to add your sprouts.

Note: You can vary the vegetables in this recipe to go with the seasons. The ones used here are perfect for summer while in winter it might be nice to try grated carrot and some roasted root vegetables like beets or pumpkin. You could also try some massaged kale or some baby dark leafy greens instead of the lettuce.