Green Goddess Pitta Pockets


Serves 3-4

For the dressing
2 tbsp Nush chive almond spread

Handful of basil

1/2 lemon, juiced

Pinch of salt

Crack of black pepper

1/4 tsp garlic salt

Small splash of plant drink

For the salad
4 tbsp chickpeas

1/4 head of cabbage, cut into square pieces

1/4 cucumber, cut into chunks

To serve
Pitta bread

1/2 avocado per pitta bread

1 tbsp Nush almond spread per pitta


Add all the dressing ingredients to a blender, blending until smooth – adjust the taste to make it how you like it.

Set your dressing aside, then chop your cabbage into bitesize chunks, as well as your cucumber.

Add the cabbage and cucumber to a bowl, then add 4 tbsp of undrained chickpeas, then pour over your dressing.

Mix everything well and adjust the seasoning accordingly.

Toast your pitta, spread 1 tsp chive almond spread on one of the insides of each pitta, then add a couple of slices of avocado on top of the almond spread. Fill your pitta with 1-2 tbsp of the green goddess salad, then set aside & serve.