Plat
Buffalo Chickpea Pita Pocket
30 minPour 2Nutri-Score B€
B
30 min
30 minBuffalo Chickpea Pita Pocket
recette de
Laura B. | Health Coach
@laura.b.healthy
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained)Épicerie400 g- buffalo sauceÉpicerie60 ml
olive oilÉpicerie15 ml
saltÉpices2 g
black pepper (ground)Épices1 g
spring mix (roughly chopped)Fruits et légumes40 g- cherry tomatoes (chopped)Fruits et légumes100 g
- ranch dressingÉpicerie40 ml
- whole wheat pitaBoulangerie2 morceaux
par portion
Nutrition
495kcal
- Glucides
- 65 g
- Protéines
- 16 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Four
Saladier
toaster
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Warm the pita
- Warm the whole wheat pita in the toaster or oven for a few minutes.
- Étape 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.