Pittas with Potatoes & Chickpeas

'Adapted from onegreenplanet.org/vegan-recipe and allrecipes.com'

Ingredients:

3 medium potatoes

1 large can of chickpeas, drained and rinsed

3 tbsp olive oil

1 cup mayonnaise

1/2 tsp dried chives

1/2 tsp dried parsley

1/4 tsp dried dill

1/4 tsp dried tarragon

1/2 tsp mustard

sprinkle salt and pepper

4-5 cups fresh baby spinach

Handful of beansprouts

4 soft wholemeal pittas

Method:

Preheat oven to 200c and line a large baking sheet (or two smaller ones) with parchment paper

Boil the potatoes, slice into thick wedges and place in a medium bowl with chickpeas olive oil, salt and pepper

Stir well to coat and transfer to a baking sheet, roast for about 40 minutes or until the potatoes are golden-brown

In a small bowl, whisk together the mayonnaise and the dried herbs with the mustard to make the ranch dressing

Place the spinach in a medium bowl and stir in the dressing

To serve, warm the pittas for about 20 seconds in the microwave

Divide the spinach and dressing between the four pittas and top with a few wedges of potato and chickpeas and beansprouts

Serve warm