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Buffalo Chickpea Pita Pockets With Creamy Avocado [Vegan]
Buffalo chickpeas are great on their own, but when you stuff them inside bread, they're even better. Not only are these pita pockets delicious, they're downright easy to make. Chickpeas are tossed with a spicy Buffalo sauce and then stuffed in a pita pocket with kale and cucumber. A creamy... Read More
Ingredients You Need for Buffalo Chickpea Pita Pockets With Creamy Avocado [Vegan]
How to Prepare Buffalo Chickpea Pita Pockets With Creamy Avocado [Vegan]
- Preheat the oven to 375°F. In an oven-safe dish, combine the chickpeas with the coconut oil and buffalo sauce. Mix well. Bake for about 10-15 minutes, stirring a few times.
- Using a blender or food processor, blend the avocado with the almond milk and lemon juice. Add a little salt, to taste.
- Stuff each pita pocket with the chickpeas, kale, and cucumber and drizzle with the avocado sauce.
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This was delicious! I made the buffalo chickpeas in a cast iron skillet on the grill. (Too hot for oven here) The avocado cream is delicious! I recommend mixing all ingredients together before putting in to the pita .
Bryan Lyman