Plato principal
Buffalo Chickpea Pita Pocket
30 minPara 2Nutri-Score B€
B
30 min
30 minBuffalo Chickpea Pita Pocket
receta de
Laura B. | Health Coach
@laura.b.healthy
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chickpeas (canned, drained)Despensa400 g- buffalo sauceDespensa60 ml
olive oilDespensa15 ml
saltEspecias2 g
black pepper (ground)Especias1 g
spring mix (roughly chopped)Frutas y verduras40 g- cherry tomatoes (chopped)Frutas y verduras100 g
- ranch dressingDespensa40 ml
- whole wheat pitaPanadería2 piezas
por ración
Nutrición
495kcal
- Carbohidratos
- 65 g
- Proteínas
- 16 g
- Grasas
- 19 g
lo que usará
Utensilios
Fuente de horno
Horno
Bol
toaster
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
Warm the pita
- Warm the whole wheat pita in the toaster or oven for a few minutes.
- Paso 4
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.