To begin making the Stuffed Pita Recipe with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables, first get all the ingredients prepped and ready. Soak and cook the chickpeas until soft. 

Add chickpeas in a pressure cooker with required amount of water and close the lid. Let it cook till the cooker releases 7 to 8 whistles or cook for abut 30 minutes. Let the pressure release on its own. 

Open the cooker and take out the chickpeas in a bowl. Keep it aside.

In a small mixing bowl, add the sliced onions, vinegar and salt. Allow it to marinate for at least 15 minutes to get the pickled taste.

Shred the lettuce leaves and keep aside.

Heat a teaspoon of olive oil in pan; add the garlic, chickpeas, parsley and red chili powder. Toss in the Tandoori Mayo and allow the chickpeas to simmer in the mayo for a few minutes. Turn off the heat.

Check the salt and flavors and add more mayo if required. Adjust the salt to taste and add chili powder if required to add to the punch. Stir in the parsley leaves and keep aside.

Heat a skillet on medium heat; butter the pita breads from the outside and toast them until golden on the pan. Turn off heat and allow it to cool a bit.

In the same skillet, add a little oil and roast the capsicum and onions on low heat until soft and lightly caramelized.

The final step is to assemble the pita with the spiced Tandoori Mayo chickpeas.

Slit open the pita from the top to create a pocket. Place a few lettuce leaves in the bottom, spoon the Tandoori Mayo Chickpeas over the lettuce leaves, drizzle more Tandoori Mayo if you want the pita to be more creamy. Add the pickled onions and cucumber on the top and serve.

Serve the Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables as a wholesome weeknight dinner or even pack it into your lunch box or a picnic. You can also served it with Masala Chai.