Simple, practical, and full of everyday flavour, Chickpea & Bean Pesto Pita Wraps is a Italian main course made with pita breads, vegetable oil, and small onion in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 4 wraps
  • Category: Main Course
  • Cuisine: Italian

Ingredients

  • 4 pita breads
  • 1 tablespoon vegetable oil
  • 1 small onion (sliced [I used yellow, you may use red])
  • 1 large green pepper (sliced)
  • 1/2 cup chickpea (boiled)
  • 1/2 cup kidney beans (boiled)
  • 2-3 garlic cloves (chopped)
  • 1/4 cup pesto [homemade or store bought]
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon red chili powder
  • salt (to taste)
  • black pepper (to taste)

Yogurt Dill Sauce

  • 1/4 cup yogurt
  • 1/4 teaspoon dried dill
  • salt (to taste)
  • black pepper (to taste)
  • water (if required [around 1 tablespoon])
  • smoked paprika (to sprinkle on top)

Method

  1. Heat oil in a pan on medium heat.
  2. Once the oil is hot, add chopped garlic and saute for 30 seconds.
  3. Add sliced onions and cook for 1 minute.
  4. Add pepper and cook for another minutes or so.
  5. Now add the boiled chickpeas and kidney beans and mix. While mixing, crush some of the chickpeas and beans with the back of your spatula.
  6. Add cumin powder, red chili powder, salt and black pepper to taste and mix till well combined.
  7. Finally add pesto and give a good mix. Remove pan from heat and set aside.

Make the yogurt dill sauce

  1. Whisk yogurt in a small bowl. If it's too thick, add little water.
  2. Add dried dill, salt and pepper and mix till well combined.

Assemble the pita wraps

  1. Divide the filling equally among 4 pita breads.
  2. Top with the yogurt dill sauce and sprinkle smoked paprika on top.
  3. Serve immediately with some more yogurt dill sauce on the side.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.