avec pitas épicés et feta
Voici une salade aux mille délices! Un mélange d’épices shawarma savoureuses, des pitas croustillants, des pois chiches, des légumes frais et une vinaigrette éclatante aux fines herbes… ce plat a tout pour plaire! Vous en redemanderez!
Allergens
Utensils
Tags
Pois chiches
370 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, émietté
0.5 cup
Sucre
1 tsp
Huile
4.25 tbsp
Sel et Poivre
0.25 tsp
Before starting, preheat the oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas then pat dry with paper towels. 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 pitas into 1-inch pieces. Toss pitas with remaining Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl), on another parchment-lined baking sheet. Season with salt and pepper. Bake in the top of the oven, until golden-brown and crispy, 4-5 min.
While pitas 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 to the bowl with dressing. Toss to coat. Divide spiced pitas between bowls and top with chickpea mixture. Sprinkle remaining feta over top.
790
kcal
Calories
43
g
Fat
6
g
Saturated Fat
80
g
Carbohydrate
8
g
Sugar
14
g
Dietary Fiber
22
g
Protein
5
mg
Cholesterol
1310
mg
Sodium
avec Beyond Meat®, courgettes et carottes
avec mayo épicée et salade de chou croquante aux carottes