Toasted Pita Bowl Salad

Toasted Pita Bowl Salad

Recipe Courtesy of The Spruce Eats

Za’atar adds savory, herby flavor to the chickpeas and vinaigrette in this vegetarian toasted pita bowl salad. Toasting the pita to make an edible bowl means that leftover or defrosted frozen pita works well. You can also roast a bunch of chickpeas at once for future lunches and snacks.

INGREDIENTS

• 2 pitas
• 1 tablespoon olive oil
• 1/2 teaspoon Za’atar
• 1 cup baby spinach (or other salad green)
• 2 tomatoes (seeded and diced)
• 1/4 red onion (peeled and sliced)
• 1/2 English cucumber (thinly sliced)

Za’atar Roasted Chickpeas:

• 1 cup canned chickpeas (drained and rinsed)
• 1 tablespoon olive oil
• 1/2 teaspoon Za’atar

Tahini Za’atar Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini sauce
• 1/2 teaspoon Za’atar

DIRECTIONS

1. Gather the ingredients
2. Preheat the oven to 400 F
3. In a small bowl, toss the chickpeas with the tablespoon of olive oil and the 1/2 teaspoon of za’atar. Spread out on a baking sheet lined with parchment paper. You can make the pita bowls at the same time.
4. Rub both pitas with the tablespoon of olive oil and sprinkle evenly with the 1/2 teaspoon of za’atar. Microwave for 20 seconds to make them pliable.
5. To form the bowl, drape them over a small, oven-safe bowl or even the back of a muffin tin cup. If you have nothing like that, you can also form balls out of aluminum foil and drape the pitas over them. Bake both the chickpeas and pitas for 12 minutes.
6. While the pita and chickpeas are in the oven, make the dressing by whisking together the olive oil, lemon juice, tahini, and za’atar.
7. When the pita bowls have cooled off enough to handle, assemble the salads by adding equal amounts of the baby spinach, tomatoes, cucumbers, red onion and roasted chickpeas to each pita bowl. Top with the vinaigrette.
8. Serve and enjoy!

Recipe

Image Courtesy of Anita Schecter