Uncategorized

Buffalo Broccoli and chickpea pitas with tahini sauce |RECIPE

Serves 2

Prep time: 5 minutes

Cook time: 20 minutes

304 Calories per serving

IMG_8989.jpg

Ingredients:

  • 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

 

Method:

  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!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s