avec pains plats assaisonnés et feta
Tout dans cette salade vous ravira! Notre version de ce plat méditerranéen est composée d'une vinaigrette à l'ail rôti, d'herbes et de légumes frais, de pois chiches croustillants et de pain plat savoureux et croquant.
Allergens
Utensils
Tags
Pois chiches
1 unit(s)
Épices shawarma
1 tbsp
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
- Drain and rinse chickpeas, then pat dry with paper towels.
- Add chickpeas, half the Shawarma Spice Blend and 2 tbsp (4 tbsp) oil to a parchment-lined baking sheet. 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 until chickpeas are almost crispy, 10-12 min.
- 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 until chickpeas are crispy, 6-8 min.
- Meanwhile, cut flatbreads into 1-inch pieces.
- Add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Bake in the top of the oven until golden-brown and crispy, 5-6 min.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Add roasted garlic cloves to a large bowl. 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.
- Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to combine.
- Divide spiced flatbreads between bowls, then top with chickpea mixture.
- Sprinkle remaining feta over top.
950
kcal
Calories
56
g
Fat
10
g
Saturated Fat
93
g
Carbohydrate
11
g
Sugar
15
g
Dietary Fiber
26
g
Protein
25
mg
Cholesterol
1520
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
300
mg
Calcium
8
mg
Iron
avec patates douces assaisonnées et crème au guacamole