Hoofdgerecht
Buffalo Chickpea Pita Pocket
30 minVoor 2Nutri-Score B€
B
30 min
30 minBuffalo Chickpea Pita Pocket
recept van
Laura B. | Health Coach
@laura.b.healthy
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
chickpeas (canned, drained)Voorraadkast400 g- buffalo sauceVoorraadkast60 ml
olive oilVoorraadkast15 ml
saltKruiden en specerijen2 g
black pepper (ground)Kruiden en specerijen1 g
spring mix (roughly chopped)Groente en fruit40 g- cherry tomatoes (chopped)Groente en fruit100 g
- ranch dressingVoorraadkast40 ml
- whole wheat pitaBakkerij2 stukken
per portie
Voedingswaarden
495kcal
- Koolhydraten
- 65 g
- Eiwitten
- 16 g
- Vetten
- 19 g
wat je gebruikt
Keukengerei
Ovenschaal
Oven
Mengkom
toaster
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Warm the pita
- Warm the whole wheat pita in the toaster or oven for a few minutes.
- Stap 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.