Buffalo Broccoli and chickpea pitas with tahini sauce |RECIPE

Serves 2

Prep time: 5 minutes

Cook time: 20 minutes

304 Calories per serving

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!