Mini pitas with chickpeas and broccoli

Preparation – 10 minutes

Divide the broccoli into small florets, rinse the cherry tomatoes and chop into 3 pieces. Chop the black olives in black rings and set aside. Chop the basil leaves and combine them with the plain yogurt.

Season with pepper and salt. Pre-heat the oven to 220 degrees celsius or 430 degrees fahrenheit.  

Finishing the mini pitas with chickpeas and broccoli – 15 minutes

Add a little bit of water to the pitas and bake in the oven for about 4 minutes. Meanwhile heat olive oil in the medium-sized skillet and cook the broccoli florets for a few minutes on medium heat.

Drain the chickpeas and add them to the skillet. After another few minutes also add the olives and tomatoes and stir a few times. Add the feta cubes with a bit of the oil from the can and season with pepper and salt.

Slice the pitas open on 1 side and add a bit of the filling and the basil-yogurt. Serve with a delicious salad, enjoy!