INGREDIENTS

• 3 or 4 organic carrots (about ¾ pound total)
• 1½ teaspoons ground cumin
• ½ cup cooked chickpeas
• 1 tablespoon pure maple syrup
• 1 organic lime
• ¼ cup tahini
• 1 organic cucumber
• 3 ounces organic baby arugula or other leafy greens
• 2 Atoria’s Family Bakery Whole Grain Pitas 
• 3 tablespoons dry-roasted pumpkin seeds

DIRECTIONS

1. Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then on the diagonal into ½-inch-thick slices.
2. Set aside half the cumin for the tahini.
3. Rinse the chickpeas.
4. In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. 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.
5. Add the chickpeas, maple syrup, and ¼ cup (⅓ cup) white wine (from your pantry) or water and bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the carrots are tender and the liquid has thickened to a glaze, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, start preparing the rest of the meal.
6. Zest and juice the lime, keeping the zest and juice separate. Set aside 1½ teaspoons (1 TBL) lime juice for the salad.
7. In a small bowl, stir together the tahini, lime zest, remaining lime juice and cumin, and 2 tablespoons (¼ cup) water; season to taste with salt and pepper.
8. Peel the cucumber if desired; cut the cucumber in half lengthwise, then crosswise into enough thin half-moons to measure ¾ cup (1½ cups).
9. In a medium bowl, toss together the cucumber, arugula, 1½ teaspoons (1 TBL) lime juice, and 2 teaspoons (4 tsp) oil; season to taste with salt and pepper.
10. On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
11. Fill each pita half with the carrots and chickpeas, pumpkin seeds, and as much arugula salad and cumin-lime tahini as you like.
12. Transfer the pitas to individual plates and serve any remaining salad and cumin-lime tahini on the side.

NUTRITION

Serving Size: 2 Servings, 680 Calories/Serving

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