Buffalo Broccoli and chickpea pitas with tahini sauce |RECIPE

Serves 2

Prep time: 5 minutes

Cook time: 20 minutes

304 Calories per serving



  • 100g broccoli stems
  • 100g chickpeas
  • Buffalo sauce
  • 2 tbsp Tahini
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp water
  • 2 pitas/flatbreads
  • 4 cherry tomatoes
  • ½ red onion
  • Handful spinach



  1. Rinse the chickpeas and leave to dry for around 20 minutes.
  2. Preheat the oven to 180c.
  3. In a baking tray add the broccoli and chickpeas and toss in olive oil, salt and pepper. Cook for 20 minutes or until bronzed.
  4. In a bowl, add the tahini, lemon juice, cumin, salt and water to make the sauce.
  5. Once the veggies are cooked, drizzle buffalo sauce on them.
  6. Assemble your pitas. – Layer the tahini, spinach, broccoli and chickpeas and top with sliced tomatoes and red onion. Enjoy!


Top tip: If you’re not a fan of tahini why not try ranch or crème fraiche!


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