This dish was not only easy to make, but delicous and minimal cleanup. My 4 year old got to help with the majority of making it and the girls loved the pocket aspect so much. 


  • 1 large can chickpeas, drained & rinsed
  • 4-5 green onions, diced small
  • 3 heaping Tbsp vegan mayo
  • 1 Tbsp minced garlic or 1 clove fresh, minced
  • 1 red bell pepper, diced
  • handful of cilantro, chopped up
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • juice 1 lemon
  • 2 tomatoes, sliced
  • salt & pepper
  • pita pockets


In a large bowl, mash the chickpeas into flaky bits. Add all ingredients and stir to combine. Add salt and pepper to taste (add a pinch at a time until seasoning is right).

Slice pita bread in half and split open into pockets. Add sliced tomato along one side and fill with curried chickpea.