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.
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).
#BUFFALO #BROCCOLI AND #CHICKPEA #PITAS WITH #TAHINI CAESAR #RECIPE
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
  • ¾ 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

  1. Preheat oven to 425°F.
  2. Spread broccoli florets and chickpeas on a large rimmed baking sheet. Toss with oil, and ½ tsp. each of the salt and black pepper. Bake for 22 to 25 minutes, tossing once halfway through. Toss with buffalo sauce.
  3. While broccoli and chickpeas roast, prepare dressing by combining tahini, lemon juice, garlic powder, capers, mustard, and remaining ½ tsp. salt and black pepper in a bowl.
  4. Get Full Instruction HERE

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