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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.
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!