VegBox Recipes

Cauliflower Chickpea Pitta Pockets

This is a lovely way of enjoy cauliflower. The chick peas give the meal a nutty flavour and the watercress means it’s packed with nutrients. If you can get hold of tahini (sesame seed butter), it adds to the flavour and is also full of calcium and essential fatty acids.

Ingredients

Serves 4

1 medium cauliflower
200g cooked chickpeas
150ml natural yoghurt
5 spring onions
Small bunch watercress or rocket (see variations)
1 pitta bread per person
2 tablespoons tahini or peanut butter (optional)

Method

Break off the cauliflower florets into thumb-sized chunks. Wash well.
Cook in a small amount of boiling water in a covered pan for 5-8 minutes, until tender. Drain and allow to cool.
Wash and trim the spring onions. Slice finely.
Wash the watercress and drain well. Chop finely.
Mix together the spring onions, watercress and yoghurt. Season with salt and pepper to taste.
Mix together the cooked cauliflower, chickpeas and the dressing, until thoroughly combined.
Optional: Cut each pitta pocket in half and smear one inner side with ¼ of the tahini or peanut butter, if using.
Divide the chickpea and cauliflower mixture even between the pitta pockets.
Serve immediately.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Cauliflower Chickpea Pitta Pockets

Would also be delicious with crunchy fresh rocket, if you don't have any watercress.

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