avec pains plats assaisonnés et feta
Ingrédients : Pois chiches (pois chiches, eau, sel, EDTA de disodium) • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, propionate de calcium, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Poivron • Petites tomates • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Oignon vert • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange d’épices shawarma (paprika en poudre, épices, poudre d'ail, poudre d'oignon, poivre noir, sel, herbes, huile de canola, acide citrique, oléorésine de paprika, dioxyde de silicium) (sulfites) • Persil • Ail.
Allergens
Tags
Pois chiches
1 unit(s)
Épices shawarma
7 g
Gousses d'ail
2 unit(s)
Pain plat
2 unit(s)
Petites tomates
113 g
Persil
7 g
Olives mélangées
30 g
Oignons verts
2 unit(s)
Vinaigre de vin blanc
2 tbsp
Poivron
1 unit(s)
Feta, émietté
0.5 cup
Poivre
0.125 tsp
Sel
0.125 tsp
Sucre
1 tsp
Huile
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, 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 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 the 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.
930
kcal
Calories
54
g
Fat
10
g
Saturated Fat
93
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
25
g
Protein
20
mg
Cholesterol
1450
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
