with Spiced Flatbreads and Feta Cheese
Everything about this salad delights! Our take on this Mediterranean dish is layered with roasted garlic dressing, fresh herbs and veggies, crispy chickpeas and flavourful, crunchy flatbread. Ingredients: Chickpeas (chickpeas, water, salt, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Baby tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Green onion • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic.
Allergens
Utensils
Tags
Chickpeas
1 unit(s)
Shawarma Spice Blend
1 tbsp
Garlic, cloves
2 unit(s)
Flatbread
2 unit(s)
Baby Tomatoes
113 g
Parsley
7 g
Mixed Olives
30 g
Green Onion
2 unit(s)
White Wine Vinegar
2 tbsp
Sweet Bell Pepper
1 unit(s)
Feta Cheese, crumbled
0.5 cup
Pepper
0.125 tsp
Salt
0.125 tsp
Sugar
1 tsp
Oil
5.5 tbsp
- Drain and rinse chickpeas, then pat dry with paper towels.
- Add chickpeas, half the Shawarma Spice Blend and 2 tbsp (4 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Peel garlic, then toss peeled cloves with 1/2 tbsp (1 tbsp) oil on a small sheet of foil. Wrap tightly and place on the same baking sheet.
- Roast in the middle of the oven until chickpeas are almost crispy, 10-12 min.
- When almost crispy, carefully remove the baking sheet from the oven, stir chickpeas, then cover loosely with foil (or another baking sheet).
- Return the sheet to the oven and continue to roast until chickpeas are crispy, 6-8 min.
- Meanwhile, cut flatbreads into 1-inch pieces.
- Add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Bake in the top of the oven until golden-brown and crispy, 5-6 min.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Add roasted garlic cloves to a large bowl. Mash with a fork.
- Add vinegar, 1 tsp (2 tsp) sugar, 2 tbsp (4 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.
- Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to combine.
- Divide spiced flatbreads between bowls, then top with chickpea mixture.
- Sprinkle remaining feta over top.
920
kcal
Calories
1387
g
Fat
10
g
Saturated Fat
90
g
Carbohydrate
10
g
Sugar
15
g
Dietary Fiber
26
g
Protein
25
mg
Cholesterol
1400
mg
Sodium
0.1
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
8
mg
Iron
