Roast the chickpeas

• Drain the chickpeas and add them to a glass baking dish.
• Add the buffalo sauce, olive oil, salt and pepper, then stir to coat.
• Bake at 175 °C for 10 minutes, stir, then bake again for another 10 minutes.

Prepare the salad

• Roughly chop the spring mix and place it in a bowl.
• Chop the cherry tomatoes and add them to the bowl with the ranch dressing.
• Stir and press down on the lettuce with a spoon so it softens, then set aside.

Warm the pita

• Warm the whole wheat pita in the toaster or oven for a few minutes.

Assemble and serve

• Add half of the roasted chickpeas to the salad bowl and toss well.
• Cut the pita in half, open it up and fill with the chickpea salad.