Wraps
Buffalo Broccoli and Chickpea Pitas with Tahini Caesar
4 servings
servings10 minutes
active time35 minutes
total timeIngredients
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)
Directions
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.
Nutrition
Serving Size
1 g
Calories
489 kcal
Total Fat
17 g
Saturated Fat
2 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
720 mg
Total Carbohydrate
69 g
Dietary Fiber
11 g
Total Sugars
4 g
Protein
15 g
4 servings
servings10 minutes
active time35 minutes
total time