Chickpea Shawarma Salad, Sumac Pitta Chips
This wholesome dish is bursting with flavour. It's influenced by fattoush, a Levantine salad with a tangy dressing that's traditionally soaked up with torn bread – but here with tasty sumac pitta chips! There's plenty of protein from spicy roasted chickpeas, paired with a cooling garlic and dill yoghurt.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Grate approx. 250g [500g] red cabbage, discarding the tough stem
Add the grated cabbage to a very large bowl with the red wine vinegar and a generous pinch of salt
Give everything a good mix up and set aside until later to pickle slightly
Drain and rinse the chickpeas
Add the chickpeas to a baking tray with the ras el hanout, chilli flakes (Can't handle the heat? Go easy!), a drizzle of olive oil and a generous pinch of salt
Give everything a good mix up and put the tray in the oven for 12-15 min or until golden and crispy – these are your shawarma chickpeas
Meanwhile, cut the pitta bread into rough triangles (pile them up to make it quicker!)
Add the chopped pitta to a baking tray with a drizzle of olive oil, pinch of salt and the sumac
Give everything a good mix up and cook for 8-10 min or until golden and crispy – these are your sumac pitta chips
Meanwhile, roughly chop the dill leaves
Peel and finely chop (or grate) the garlic
Combine the Greek-style fat-free yoghurt, chopped garlic and most of the chopped dill (save some for garnish!)
Season with a generous pinch of salt and pepper and give everything a good mix up – this is your garlic & dill yoghurt
Dice the tomato[es] roughly
Grate the carrot[s]
Add the chopped tomatoes, grated carrot, baby leaf salad and sumac pitta chips to the pickled red cabbage with 1 tbsp [2 tbsp] olive oil
Season with a pinch of salt and pepper and give everything a good mix up – this is your fattoush salad
Serve the garlic & dill yoghurt over the fattoush salad and top with the shawarma chickpeas
Garnish with the remaining dill leaves
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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