Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

toasted pita bowl salad

(1 rating)
Pita Bowl Salad
review
Beegee1947 avatar
Private Recipe by
Russ Myers
@Beegee1947
Necedah, WI

Whenever I find myself in a Mexican style restaurant, I can pretty much guarantee I'll be ordering one of two things. Not that I don't like most of the foods but, you know how it is with favorites. If my willpower is strong, I'll order chicken fajitas and stay away from the rice. But let's be clear that what I really want is one of those salads in the fried tortilla bowls. And we all know that, although the term salad implies healthy, it's really one big, seriously delicious indulgence.

►
(1 rating)
prep time 35 Min
method Bake

Ingredients For toasted pita bowl salad

  • 2
    pitas
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    za'atar spice
  • 1 c
    baby spinach (or other salad green)
  • 2 lg
    tomatoes, seeded and diced
  • 1/4
    red onion, peeled and sliced
  • 1/2
    english (seedless) cucumber, thinly sliced
  • 1 c
    za'atar roasted chickpeas (recipe follows)
  • 1/4 c
    tahini za'atar vinaigrette (recipe follows)
  • ZA'ATAR ROASTED CHICKPEAS
  • 1 c
    chickpeas (canned is fine but drained and rinsed)
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    za'atar spice
  • TAHINI ZA'ATAR VINAIGRETTE
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    prepared tahini sauce
  • 1/2 tsp
    za'atar spice

How To Make toasted pita bowl salad

  • 1
    Pre-heat the oven to 400 degrees. 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.
  • 2
    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. 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.
  • 3
    While the pita and chickpeas are in the oven, make the dressing by whisking together the olive oil, lemon juice, tahini and za'atar.
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT