Healthy Hints

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.

Ingredients

Ingredients

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?

  • Calories393kcal
  • Protein20.9g
  • Fat9.6g
  • Saturated fat1.8g
  • Trans fat0.0g
  • Cholesterol3.8mg
  • Carbohydrate59.3g
  • Sugars (Total)9.7g
  • Fibre9.2g
  • Sodium492.50mg
  • Salt equivalents1.2g
  • Iron5.4mg
  • Vitamin A0.0RAE
  • Vitamin C7.1mg
  • Vitamin D0.0mcg
  • Vitamin B120.0mcg
  • Potassium720.6mg

Directions

  1. Preheat the oven to 180°C / 350°F / Gas 4.
  2. Split the pita bread into half. Brush the oil onto each side of the pita and tear into small wedges.
  3. Bake for 20 minutes, until lightly browned and crispy. Remove from the oven and set aside to cool.
  4. Place the seeds and almond slivers onto the baking tray and place in the oven for 5 minutes to lighlty toast.
  5. 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.
  6. In a small bowl, combine the yoghurt, garlic and salt and whisk until thoroughly combined.
  7. Place the toasted pita wedges in an even layer on the bottom of a deep serving platter.
  8. Drizzle some of the water from the chickpeas over the pita bread.
  9. Drain any remaining water from the chickpeas and place them over the pita.
  10. Evenly cover with the yoghurt.
  11. Garnish with the seeds, almonds and sumac powder.
4
0 made it