Baked chicken and chickpea meatballs in pita with salad

Ingredients

For 1 serving

• Ground chicken110 g
• Cooked chickpeas80 g
• Parsleyto taste
• Cumin1 pinch
• Whole wheat pita1
• Tomatoes80 g
• Lettuce30 g
• Nonfat Greek yogurt50 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Preheat a conventional oven to 200 °C and line a tray with baking paper. Drain and rinse the cooked chickpeas, pat them dry and mash them with a fork; chop the parsley.
2. Mix the chickpeas with the chicken mince, parsley, cumin and a pinch of salt until it holds together; with wet hands shape it into 6 balls.
3. Place them on the tray, brush with the oil and bake for 18 minutes, turning halfway, until golden and firm, cooked right through.
4. Meanwhile wash and slice the tomatoes, wash and dry the lettuce and season the Greek yoghurt with a pinch of salt.
5. Warm the pitta in a dry pan for 30 seconds per side, until soft, open it into a pocket and fill it with lettuce, tomato, the meatballs and yoghurt.