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Buffalo Chickpea Pita Pocket
30 minServes 2Nutri-Score B€
B
30 min
30 minBuffalo Chickpea Pita Pocket
recipe by
Laura B. | Health Coach
@laura.b.healthy
1 recipe
1 import
0 cooked
what you need
Ingredients
chickpeas (canned, drained)Pantry400 g- buffalo saucePantry60 ml
olive oilPantry15 ml
saltSpices2 g
black pepper (ground)Spices1 g
spring mix (roughly chopped)Produce40 g- cherry tomatoes (chopped)Produce100 g
- ranch dressingPantry40 ml
- whole wheat pitaBakery2 pieces
per serving
Nutrition
495kcal
- Carbs
- 65 g
- Proteins
- 16 g
- Fat
- 19 g
what you’ll use
Tools
Baking dish
Oven
Mixing bowl
toaster
step by step
Method
- Step 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.
- Step 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.
- Step 3
Warm the pita
- Warm the whole wheat pita in the toaster or oven for a few minutes.
- Step 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.