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

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.