Sheet Pan Chickpea Shawarma Pita Pockets
with Hummus & Israeli Veggie Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
¼ ounce
Dill
½ cup
Feta Cheese
(Contains: Milk)
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Persian Cucumber
13.4 ounce
Chickpeas
1 tablespoon
Shawarma Spice Blend
2 unit
Whole Wheat Pitas
(Contains: Wheat)
6 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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, croutonlike topper!
