Mideastern Cashew Pitas

Lunch in 15 minutes, no stove required. Dry roasted cashews, chopped cucumber, sweet bell pepper, and red onion get tossed in a curried yogurt dressing, then stuffed into split pita rounds.

The curry powder does a lot of work here even in a small amount. Mixed into plain yogurt with fresh cilantro, it creates a creamy, lightly spiced base that coats everything and holds the filling together inside the pita.

Dry roasted cashews are the right call over raw or oil-roasted. They bring a toasty, concentrated nuttiness that stands up against the cool yogurt and crisp vegetables without adding extra oil.

Kitchen Tips

• Chop all the vegetables roughly the same size so the filling is easy to scoop and bite.
• Split the pitas crosswise, not lengthwise, so you get deeper pockets that hold more filling without spilling.
• Let the filling sit for 5 minutes before stuffing the pitas. The yogurt soaks into the cashews slightly, softening them just enough while they’re still crunchy.

Variations

• Add chickpeas for extra protein and a heartier filling.
• Swap cashews for toasted almonds or pistachios for a different crunch.
• Stir in a spoonful of mango chutney for a sweet, tangy twist.