Buffalo Broccoli and chickpea pitas with tahini sauce.
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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