avec pois chiches croquants, pitas épicés et feta
Voici la salade aux mille délices! Des épices shawarma savoureuses aux pitas croustillants, en passant par les pois chiches, les légumes frais et la vinaigrette aux herbes, ce plat a tout pour plaire! Vous en redemanderez!
Allergens
Utensils
Tags
Pois chiches
398 mL
Épices shawarma
1 tbsp
Ail
6 g
Pain pita
2 unit
Petites tomates
113 g
Persil
14 g
Olives mélangées
30 g
Oignons verts
2 unit
Vinaigre de vin blanc
2 tbsp
Poivron
160 g
Feta
0.5 cup
Sucre
1 tsp
Huile
4 tbsp
Sel et Poivre
0.25 tsp
Before starting, preheat the oven to 425°F. 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 peeled cloves 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 the middle of the 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 with 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. Core, then cut pepper into 1/2-inch pieces. 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 roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta in the bowl with dressing. Toss together. Divide pitas between bowls and top with the chickpea mixture. Sprinkle remaining feta over top.
3264
kJ
Energy (kJ)
780
kcal
Calories
41
g
Fat
9
g
Saturated Fat
81
g
Carbohydrate
7
g
Sugar
16
g
Dietary Fiber
23
g
Protein
20
mg
Cholesterol
1470
mg
Sodium
avec Beyond Meat®, courgettes et carottes
avec mayo épicée et salade de chou croquante aux carottes