Serves 2. 600 Calories.

Ingredients

  • 3-4 carrots of any color (3/4 lb)
  • 1 1/2 tsp ground cumin
  • 1/2 cup cooked chickpeas
  • 1 Tbs maple syrup
  • 1 lime
  • 1/4 cup tahini
  • 1 cucumber
  • 3oz baby arugula
  • 2 6-inch whole wheat pita bread pockets*
  • 3 Tbs dry roasted pumpkin seeds
  • 1/4 cup white wine (or water)
  • 4-5 tsp olive oil

Directions

  1. Peel the carrots, trim the ends, and cut into 1/2-inch thick slices
  2. Rinse the chickpeas
  3. In a large frying pan over medium-high heat, warm 2-3 tsp olive oil. Add the carrots and half the ground cumin. Season with salt and pepper. Stir occasionally until carrots start to soften, 2-3 minutes.
  4. Add the chickpeas, maple syrup, and 1/4 cup white wine (or water) and bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally until carrots are tender and lightly browned and liquid has thickened to a glaze, 12-15 minutes. Add additional salt and pepper if desired.
  5. In a small bowl combine zest from the lime, juice from half the lime, tahini, and the remaining cumin along with 2 Tbs water. Season with salt and pepper.
  6. Peel the cucumber, cut in half lengthwise, and slice into thin half-moons. In a large bowl, combine cucumber slices, arugula, juice from the other lime half, and 2 tsp olive oil. Season with salt and pepper.
  7. Slice the pita breads in half to make 2 pockets. Fill each pocket with 1/4 of the carrot and chickpea mixture, 1/4 of the pumpkin seeds, 1/4 of the tahini mixture, and as much of the salad as will fit. Extra salad can go on the side.

*You can eliminate the pita bread entirely and make this dish a salad instead.