A serving of this salad provides a whopping 21 g of protein - the equivalent of one cooked chicken breast! Not only is it possible to get enough protein from plant sources, they also offer a better nutrient profile; with more fiber, heart-healthy fats, vitamins, minerals, and disease-fighting phytochemicals.
1 wholemeal pita
1 tsp olive oil
1 tbsp sunflower seeds
1 tbsp melon seeds
1 tbsp silvered almonds
240 g chickpeas, cooked
250 g (1 cup) greek yoghurt
2 cloves garlic, minced
½ tsp salt
½ tsp sumac powder
What does this chart mean?
- Saturated fat1.8g
- Trans fat0.0g
- Sugars (Total)9.7g
- Salt equivalents1.2g
- Vitamin A0.0RAE
- Vitamin C7.1mg
- Vitamin D0.0mcg
- Vitamin B120.0mcg
- Preheat the oven to 180°C / 350°F / Gas 4.
- Split the pita bread into half. Brush the oil onto each side of the pita and tear into small wedges.
- Bake for 20 minutes, until lightly browned and crispy. Remove from the oven and set aside to cool.
- Place the seeds and almond slivers onto the baking tray and place in the oven for 5 minutes to lighlty toast.
- Place the chickpeas in a small pan with enough water to cover. Simmer over a medium - high heat for 10 minutes, until the water has been mostly absorbed and the chickpeas are heated through. Remove from the heat and set aside.
- In a small bowl, combine the yoghurt, garlic and salt and whisk until thoroughly combined.
- Place the toasted pita wedges in an even layer on the bottom of a deep serving platter.
- Drizzle some of the water from the chickpeas over the pita bread.
- Drain any remaining water from the chickpeas and place them over the pita.
- Evenly cover with the yoghurt.
- Garnish with the seeds, almonds and sumac powder.