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Buffalo Broccoli and Chickpea Pitas with Tahini Caesar Dressing take the flavor of a Buffalo wing and wrap it in a vegan-friendly pita for a weeknight win.
Today, we’re taking two of the tastiest bar foods I know—buffalo-anything and Caesar salads—to create the ultimate mashup. These Buffalo Broccoli and Chickpea Pitas have the the hearty, crave-worthy character you’d expect with such bar food, yet are deceivingly healthy (plus, 100% plant-based).
Additionally, these pitas are totally weeknight-friendly and on the table in less than 40 minutes, giving you plenty of time to wine down (because, Wednesday).
What is the Best Way to Roast Broccoli?
So glad you asked, because broccoli’s cruciferous cousin, cauliflower, seems to receive all the love when it comes to buffalo sauce. Now that we’re putting broccoli in the spotlight, I’ll begin by saying that roasted broccoli is as simple as it sounds. Start by removing the long stalks up to the point where the crown splits into florets. Next, remove the florets either by breaking them off with your hands, or slicing them off with a knife. Then, crank your oven up to 425°F, give the florets a good toss in olive oil, salt, and pepper, and roast!
For this recipe, the roasted broccoli gets tossed in buffalo sauce after roasting to further pump up their flavor.
Are Broccoli Stalks Edible?
Not only are they edible, they’re actually super nutritious! Broccoli stalks come equipped with prebiotics, which are the components of non-digestible fibers found in many plant foods that fuel gut-healthy probiotics. The best way to prepare them is to peal the outer layer and slice them into thin pieces. At this point, you can eat them raw with hummus or dip, or, alternatively, roast them alongside the florets.
Which Vitamins are in Broccoli?
Broccoli is a great source of fiber, vitamin C, and fiber. Additionally, broccoli delivers a hefty dose of potassium, which supports blood pressure.
Combined with protein-packed chickpeas, this plant-based pita is a nutritional powerhouse that checks every craving box with its creamy, spicy, and salty flavors. 
How to Make Tahini Dressing:
Tahini gives the Caesar dressing its signature creaminess, plus some extra nutty appeal. My go-to tahini is Soom brand; it’s unctuous and supremely smooth with rich flavor and nuanced bitterness. If you’d like try out any Soom products, you can get 10% off your order by using the code ‘dishingouthealth’ at checkout! In place of anchovies in the Caesar dressing, capers step in to provide the signature salty tang.
Most importantly, when making tahini dressing, adding water too quickly can cause the dressing to seize. Instead, gradually whisk in the water in 1 Tbsp increments until your desired consistency is achieved.
What Do I Eat With Pitas?
In short, anything that strikes your fancy, however I would recommend something raw and crunchy for added texture. For example, these pitas are topped with crisp romaine and red onion for added bite. Additionally, avocado lends cooling creaminess, plus amps up the heart-healthy fats. I also love a smattering of fresh cilantro for a refreshing, herbal boost.
If you give this a recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations!
Other Healthy Broccoli Recipes:
30 Minute Broccoli Fried Rice with Tahini Turmeric
10 Minute Thai Broccoli and Chickpea Salad
Broccoli and Mushroom Fettuccine with Miso Cream Sauce
Buffalo Broccoli and Chickpea Pitas with Tahini Caesar
Ingredients
- 4 to 5 cups broccoli florets
- 1 15-oz. can chickpeas, rinsed and drained well*
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. each kosher salt and freshly ground black pepper divided
- 3 Tbsp. buffalo sauce
- 3 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. garlic powder
- 1 tsp. finely chopped capers
- 1 tsp. Dijon mustard
- 4 naans or pitas warmed
- Optional toppers: sliced red onion avocado, finely chopped romaine lettuce, fresh cilantro
Instructions
- Preheat oven to 425°F.
- Spread broccoli florets and chickpeas on a large rimmed baking sheet. Toss with oil, and 1/2 tsp. each of the salt and black pepper. Bake for 22 to 25 minutes, tossing once halfway through. Toss with buffalo sauce.
- While broccoli and chickpeas roast, prepare dressing by combining tahini, lemon juice, garlic powder, capers, mustard, and remaining 1/2 tsp. salt and black pepper in a bowl. Gradually whisk in 2 to 3 Tbsp. water to achieve desired consistency.
- To prepare pitas, spread ~1 Tbsp. tahini Caesar dressing evenly on all 4 naans or pitas. Top evenly with buffalo broccoli and chickpeas. Add additional toppings of choice. Drizzle remaining tahini Caesar dressing overtop.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This was so delicious! I never would have thought to pair roasted broccoli and chickpeas and they were great. Next time I will make some quick pickles red onion to add on top. Thanks again!
Hi Cheryl – I’m so glad you enjoyed it! Thank you for taking the time to leave a review!
One of my all time faves. My husband a d kids love this too!!!
Hi Angie, I’m so glad you and your family enjoyed it! Thank you so much for taking the time to leave a rating and review!
Tahini Caesar dressing is heavenly! My partner can’t have dairy, so it was a great alternative!
So glad you enjoyed it!!