Step 1

Cook potatoes: Add a steamer basket to a small saucepan and fill with water until it's ½-inch below the basket. Cover and bring to a boil over medium-high heat. Add potatoes and steam until soft when poked with a fork, about 10 minutes. Drain and let cool slightly.

Step 2

Cook onion and spices: Meanwhile, warm oil in a skillet over medium-high heat. Add onion, sauté until soft, 5 to 7 minutes. Reduce heat to medium. Add cumin seeds, cook for 1 minute. Add curry powder, coriander, and turmeric. Cook stirring frequently, until fragrant, 1 to 2 minutes.

Step 3

Mix: Transfer the onion and spice mixture into a large bowl. Whisk in yogurt and lemon juice. Add chickpeas, celery, bell pepper, scallions, and potatoes. Stir well to mix. Season with salt.

Step 4

Make slaw: In a small bowl, toss apples, cilantro and lemon juice.

Step 5

Assemble: Tuck a piece of lettuce into each pita, then scoop in filling. Top with apple cilantro slaw.