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Cauliflower Chickpea Pitta Pockets

What you’ll need:

1 cauliflower, 200g cooked chickpeas, 150ml natural yoghurt, small handful of finely chopped onions, handful of salad leaves, 4 pitta breads, 2 tbsp tahini or humous (optional)
 
What to do:
Break off the cauliflower florets into thumb-sized chunks and 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 then slice finely. Wash the salad leaves and drain well. Mix together the onions, salad leaves and yoghurt. Season with salt and pepper to taste. Mix together the cooked cauliflower, chickpeas and the dressing, until thoroughly combined. 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 and serve immediately!