Spinach, Greek Vinaigrette & Garlicky Pita
Get ready for dinner in a flash! This Mediterranean-inspired, plant-based meal is full of flavor, simple to make, and will be on your table in 15 minutes or less. You’ll shallow-fry falafel—spiced chickpea croquettes—to a crispy finish and serve over a bed of spinach with juicy tomatoes, briny feta, fresh dill, and earthy hummus. Finish with a drizzle of Greek Vinaigrette and sprinkle with almonds for extra flavor and crunch. Fluffy, garlicky pita completes this speedy, savory meal.
Allergens
Utensils
Tags
Garlic Herb Butter
2 tablespoon
Mini Cucumber
1 unit
Dill
0.25 ounce
Greek Vinaigrette
1.5 ounce
Falafel
10 unit
Whole Wheat Pitas
2 unit
Baby Spinach
5 ounce
Grape Tomatoes
4 ounce
Feta Cheese
0.5 cup
Hummus
4 tablespoon
Sliced Almonds
0.5 ounce
Cooking Oil
2 teaspoon
• Drop garlic herb butter (in packet) into a glass of warm water to soften. Wash and dry produce. • Thinly slice cucumber. Chop dill fronds.
• Halve falafel. Add a large drizzle of oil to a hot pan. Cook falafel until golden, 2-3 minutes per side. • Toast pitas. Spread with garlic herb butter. Cut into wedges.
• Toss spinach with vinaigrette. • Top spinach with cucumber, dill, falafel, tomatoes, cheese, hummus, and almonds in separate sections. Serve with garlicky pita.
900
kcal
Calories
59
g
Fat
15
g
Saturated Fat
81
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
25
g
Protein
55
mg
Cholesterol
1680
mg
Sodium
with Blistered Grape Tomatoes, Asparagus & Parmesan
with Tomato, Cucumber, Scallions & Peanuts
