Chickpea Broccoli Smash Pita

Prep Time: 5 Mins

Cook Time: 3 Mins

Total Time: 8 Mins

Serves: 2 pitas

Smashed chickpeas, broccoli, and crispy onions stuffed into a deliciously warm pita! The quickest and easiest healthy, high-protein vegetarian lunch.

Ingredients

3-4 broccoli florets,

1 400g can of chickpeas, drained and rinsed

125g cucumber (3-inches), roughly chopped

2 tablespoons mayonnaise

2 teaspoons wholegrain mustard

2-3 tablespoons parsley, roughly chopped

1 green onion, only the green part

Crispy baked onions for topping

Salt and pepper to taste

2 Pitas

Directions

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1. Bring a medium pot of water to a rolling boil, salt the water, and add the broccoli (although we will only use 3-4 florets, cook up the entire head for other uses). Cook until just softened about 3-4 minutes. Drain and let cool before roughly chopping.

2. In a bowl smash the chickpeas with a fork so that half of them fall apart while leaving the rest whole. Mix in the broccoli, cucumber, mayonnaise, mustard, parsley, and green onion. Season with salt and pepper to taste.

3. Cut the pita in half, stuff with the filling, and top with crispy baked onions.

• Storing Tips

  Leftover sandwich mix keeps for 3-4 days in the refrigerator. Filling in a pita can keep refrigerated for up to 24 hours but will get soggier over time.

• Nutrition

  Per 1 serving (12total):

  Calories: 474

  Carbohydrates: 69g

  Protein: 18g

  Fat: 15g

  Saturated Fat: 2g

  Fiber: 13g

  Sugar: 8g