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Drizzle some olive oil in a large frying pan and place over high heat. Add the chickpeas and walnuts/almonds and fry for 3–5 minutes, tossing occasionally until they begin to turn golden.
Add the cayenne pepper and maple syrup; fry for 3 minutes until everything is sticky and coated. Remove from the pan and set aside to cool until needed.
Return the frying pan to the heat and fry the broccoli in 1 tablespoon of olive oil over high heat for 3–4 minutes, until tender with a bite and slightly charred.
To make the tahini yoghurt, mix all of the ingredients together and season to taste.
To serve, place a dollop of the yoghurt in the pitta (or on the flatbread), top with spinach, the broccoli and a sprinkling of the nuts and chickpeas. Feel free to add a little more sauce on top, along with a good crack of black pepper and a sprinkling of chilli flakes.