Green Goddess Pitta Pockets
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
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.