toasted pita bowl salad
(1 rating)
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.
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(1 rating)
prep time
35 Min
method
Bake
Ingredients For toasted pita bowl salad
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2pitas
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1 Tbspolive oil
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1/2 tspza'atar spice
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1 cbaby spinach (or other salad green)
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2 lgtomatoes, seeded and diced
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1/4red onion, peeled and sliced
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1/2english (seedless) cucumber, thinly sliced
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1 cza'atar roasted chickpeas (recipe follows)
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1/4 ctahini za'atar vinaigrette (recipe follows)
- ZA'ATAR ROASTED CHICKPEAS
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1 cchickpeas (canned is fine but drained and rinsed)
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1 Tbspolive oil
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1/2 tspza'atar spice
- TAHINI ZA'ATAR VINAIGRETTE
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2 Tbspolive oil
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1 Tbsplemon juice
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1 Tbspprepared tahini sauce
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1/2 tspza'atar spice
How To Make toasted pita bowl salad
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1Pre-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.
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2Rub 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.
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3While the pita and chickpeas are in the oven, make the dressing by whisking together the olive oil, lemon juice, tahini and za'atar.
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4When 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!
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