Spiced Pita and Feta Cheese
Everything about this salad delights! From our beloved shawarma spice blend to the crispy pita and chickpeas, we can't get enough. All that layered with a bright dressing tossed with herbs and fresh veg, we know you'll love it!
Allergens
Utensils
Tags
Chickpeas
398 mL
Shawarma Spice Blend
1 tbsp
Garlic
6 g
Pita Bread
2 unit
Grape Tomatoes
227 g
Mini Cucumber
132 g
Parsley
14 g
Green Olives
30 g
Green Onion
2 unit
White Wine Vinegar
2 tbsp
Feta Cheese, crumbled
0.5 cup
Sugar
1 tsp
Oil
4 tbsp
Salt and Pepper
0.25 tsp
Before starting, preheat the oven to 425°F and wash and dry all produce. Drain and rinse chickpeas. Toss chickpeas with half the shawarma spice blend and 1 tbsp oil (dbl for 4 ppl), on a parchment-lined baking sheet. Season with salt and pepper. Peel garlic. Toss garlic with 1/2 tsp oil (dbl for 4 ppl), on a small sheet of foil. Wrap tightly and place on the same baking sheet.
Roast chickpeas and garlic in middle of oven, stirring chickpeas halfway through cooking, until golden-brown, 28-30 min.
While chickpeas and garlic roast, cut pita into 1-inch pieces. Toss pita and remaining shawarma spice blend with 1 tbsp oil (dbl for 4 ppl), on another parchment-lined baking sheet. Season with salt and pepper. Bake in top of oven, until golden-brown and crisp, 4-5 min.
While pita toasts, halve tomatoes. Thinly slice green onions. Cut cucumbers into 1/2-inch thick half-moons. Roughly chop olives. Roughly chop parsley.
Add roasted garlic cloves to a large bowl. Using a fork, mash cloves. Whisk in vinegar, 1 tsp sugar, 2 tbsp oil and 1 tbsp water (dbl all for 4 ppl). Season with salt and pepper.
Add chickpeas, green onions, tomatoes, cucumbers, parsley, olives and half the feta in the bowl with dressing. Toss together. Divide pitas between bowls and top with the chickpea mixture. Sprinkle over remaining feta.
2887
kJ
Energy (kJ)
690
kcal
Calories
41
g
Fat
9
g
Saturated Fat
63
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
19
g
Protein
20
mg
Cholesterol
1030
mg
Sodium
with Beyond Meat®, Zucchini and Carrots
