Buffalo Broccoli and Chickpea Pitas with Tahini Caesar
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.
Servings: 4 servings
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
Be sure to thoroughly dry chickpeas after rinsing to help them crisp up when roasted.
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 69g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Sodium: 720mg | Fiber: 11g | Sugar: 4g