Sheet Pan Chickpea Shawarma Pita Pockets

Name: Sheet Pan Chickpea Shawarma Pita Pockets with Hummus & Israeli Veggie Salad
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 1 Chickpeas; 4 tbsp Hummus; 2 unit Whole Wheat Pitas; 6 tbsp Sour Cream; 1 Cucumber; 4 oz Tomato; 1 tbsp Shawarma Spice Blend; 1/4 oz Dill; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp

with Hummus & Israeli Veggie Salad

By Recipe0 System

Pitas are the ultimate blank culinary canvas—their hollow pockets can hold a world of filling possibilities! Luckily, our chefs are pita Picassos. These pitas are bursting with crunchy, shawarma-spiced chickpeas, hummus, tangy sour cream, and a tomato and cucumber salad studded with fresh dill and feta cheese. The best part? They come together in just 20 minutes! Have fun creating your own masterpiece.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
1 Chickpeas
4 tbsp Hummus
2 unit Whole Wheat Pitas
6 tbsp Sour Cream
1 Cucumber
4 oz Tomato
1 tbsp Shawarma Spice Blend
1/4 oz Dill
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees.

Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a drizzle of oil, Shawarma Spice, salt, and pepper.

Roast on top rack until browned and crisp, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.
2

While chickpeas roast, wash and dry all produce.

Halve tomatoes. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill.
3

In a large bowl, toss together tomatoes, cucumber, chopped dill, feta, and a drizzle of olive oil. Season with salt and pepper.

Toast pitas until warm and pliable. Halve each pita crosswise to create pockets.
4

Spread hummus and sour cream inside of each pita pocket. Fill with as many chickpeas as you like (you may have some left over) and a small amount of salad.

Divide stuffed pita pockets between plates. Serve with remaining salad on the side. TIP: Sprinkle your salad with any remaining chickpeas for a crunchy, croutonu0002like topper!

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