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Crispy Chickpea Greek Pittas
Crispy Chickpea Greek Pittas
Can’t stop thinking about lunch? Put our crispy chickpea and greek salad pittas on the menu for a midday meal that has it all: ease, freshness and all the flavour.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 1 tin Chickpeas
- 1 tsp Paprika
- 1 tsp Cumin
- 4 Pittas
- 2 Gem lettuce, shredded
- 100g Cherry tomatoes
- ½ Cucumber, diced
- 1 Red onion, finely sliced
- 40g Olives, halved
- 100g Feta, diced
Total time required
- Preparation time:
- Cooking time:
Instructions
- Heat a frying pan with a little oil
- Meanwhile, drain and rinse the chickpeas. Shake to remove some of the shell before patting dry with some kitchen roll and adding to the pan with more oil.
- Once browned and crispy, add the other ingredients and remove from the heat.
- In a large bowl assemble the salad items and drizzle with a little olive oil and lemon juice.
- Warm the pittas in the toaster and split to form a pocket then generously fill with your salad and crispy chickpeas.
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