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, ascorbic acid, 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, 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) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley • Garlic • Green onion.
Allergens
Utensils
Tags
Chickpeas
1 unit(s)
Shawarma Spice Blend
7 g
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
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To a parchment-lined baking sheet, add chickpeas, half the Shawarma Spice Blend and 2 tbsp (4 tbsp) oil. 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 for 10-12 min of the oven until chickpeas are almost crispy.
- 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 for 6-8 min until chickpeas are crispy.
- Meanwhile, cut flatbreads into 1-inch pieces.
- To another parchment-lined baking sheet add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Bake in the top of the oven for 5-6 min until golden-brown and crispy.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- To a large bowl, add roasted garlic cloves. 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.
- To bowl of dressing, add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta. Toss to combine.
- Divide spiced flatbreads between bowls, then top with chickpea mixture.
- Sprinkle remaining feta over top.
910
kcal
Calories
54
g
Fat
10
g
Saturated Fat
89
g
Carbohydrate
10
g
Sugar
13
g
Dietary Fiber
25
g
Protein
20
mg
Cholesterol
1450
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
250
mg
Calcium
6
mg
Iron
