Chargrilled Broccoli Pittas

Chargrilled Broccoli Pittas

Chargrilled Broccoli Pittas

Chargrilled Broccoli Pittas

Indulge in the vibrant flavors of our Chargrilled Broccoli Pittas, where crispy chickpeas and walnuts meet smoky, tender broccoli florets, all drizzled with a creamy tahini yogurt sauce for a deliciously satisfying and healthy meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course diet, healthy, lifestyle, Snack, Vegan
Cuisine vegan
Servings 4
Calories 481 kcal


What you need

  • 1 tbsp olive oil extra drizzle of olive oil
  • 400 g can chickpeas, drained
  • 4 tbsp walnuts
  • pinch of cayenne pepper
  • 2 tbsp maple syrup
  • 180 g broccoli florets
  • 4 pitas or flatbreads
  • 30 g spinach
  • ground black pepper
  • pinch of red pepper flakes

For the tahini yogurt

  • 4 tbsp coconut yogurt
  • 2 tbsp tahini
  • 2 tbsp olive oil


What you need to do

  • Heat a drizzle of olive oil in alarge skillet over high heat. Add the chickpeas and walnuts, frying for 3-5minutes, tossing occasionally until they begin to turn golden.
  • Stir in the cayenne pepper andmaple syrup, and continue frying for a further 3 minutesuntil the mixture is sticky and the chickpeas and walnuts are well coated.Remove from the skillet and set aside to cool
  • Return the skillet to high heat andcook the broccoli in the remaining tablespoon of olive oil for 3-4 minutes,until tender, but with a bite and slightly charred.
  • Make the tahini yogurt by mixingthe coconut yogurt tahini, and olive oil together in a bowl. Season to taste.
  • To serve, spread some of the tahiniyogurt inside a pita or over a flatbread. Top with spinach leaves, charredbroccoli, and a sprinkle of the chickpea, walnut mix. Add more tahini yogurt ontop, and finish with a crack of black pepper and a sprinkle of red pepperflakes.


15 mins
10 mins

This meal is

  • Dairy-Free
  • Meal Prep Friendly
  • Vegan
  • Quick
  • Contains Nuts
Keyword chickpeas, healthy, plant-based, vegan