Vegetarian mini pitas with chickpeas and broccoli are refreshing and filling. Packed with flavors and ready within half an hour.
The main thing:
Other stuff:
Made by Véronique
Published at 2017-05-28, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 27-12-2021
View the original recipe via:
https://ohmydish.com/recipe/mini-pitas-with-chickpeas-and-broccoli
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!
