Buffalo Broccoli and Chickpea Pitas with Tahini Caesar

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 35 minutes

Ingredientes

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)

Instrucciones

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.

Nutrición

• Tamaño de la Porción: 1 g
• Calorías: 489 kcal
• Grasa Total: 17 g
• Grasa Saturada: 2 g
• Sodio: 720 mg
• Carbohidratos Totales: 69 g
• Fibra Dietética: 11 g
• Azúcares Totales: 4 g
• Proteína: 15 g