Instructions

• Heat a drizzle of olive oil in a large skillet over high heat. Add the chickpeas and walnuts, frying for 3 to 5 minutes and tossing occasionally until they begin to turn golden.
• Stir in the cayenne pepper and maple syrup. Continue frying for a further 3 minutes until the mixture is sticky and the chickpeas and walnuts are well coated. Remove from the skillet and set aside to cool.
• Return the skillet to high heat and cook the broccoli in the remaining tablespoon of olive oil for 3 to 4 minutes, until tender, but with a bite and slightly charred.
• Make the tahini yogurt by mixing the coconut yogurt, tahini, and olive oil together in a bowl. Season to taste.
• To serve, spread some of the tahini yogurt inside a pita or over a flatbread. Top with spinach leaves, charred broccoli, and a sprinkle of the chickpea and walnut mix. Add more tahini yogurt on top. Finish with a crack of black pepper and a sprinkle of red pepper flakes.