Crunchy Chickpea Shawarma Pitas
Dinner’s Just 20 Minutes Away!
Pitas are the ultimate blank culinary canvas—their hollow pockets hold a world of stuffing possibilities! Luckily, our chefs are pita Picassos, and this week, they’ve created a total masterpiece. These pockets 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, though? They come together in just 20 minutes! Asking price for this pita painting WAS $30,000, but this week we’re offering it as part of your HelloFresh meal choice. How can you resist?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
4 ounce
Grape Tomatoes
¼ ounce
Dill
1 tablespoon
Flour
(ContainsWheat)½ cup
Feta Cheese
(ContainsMilk)4 tablespoon
Hummus
1 unit
Persian Cucumber
13.4 ounce
Chickpeas
1 tablespoon
Shawarma Spice Blend
2 unit
Whole Wheat Pitas
(ContainsWheat)6 tablespoon
Sour Cream
(ContainsMilk)Not included in your delivery
Kosher Salt
Pepper
Vegetable Oil
1 teaspoon
Olive Oil
• 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. Drain and rinse chickpeas; pat very dry with paper towels.
• Heat a ¼-inch layer of oil in a large pan over medium-high heat. • Sprinkle chickpeas with flour; toss to evenly coat. • Once oil is hot enough that a pinch of flour sizzles when added to the pan, add chickpeas and cover. Cook, uncovering to stir once or twice, until crispy, 4-7 minutes. • Transfer chickpeas to a paper-towel-lined plate; season with Shawarma Spice, salt, and pepper. • TIP: It’s natural for chickpeas to pop a bit.
• While chickpeas cook, in a large bowl, toss together tomatoes, cucumber, 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.
• 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, crouton-like topper!