Toasted Pita Bowl Salad

By
Anita Schecter
Anita Schecter_BW
Anita Schecter
Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.
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Updated on 08/12/21
Pita Bowl Salad
Anita Schecter
Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Servings: 2 servings
Nutrition Facts (per serving)
722 Calories
33g Fat
90g Carbs
23g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 722
% Daily Value*
Total Fat 33g 42%
Saturated Fat 4g 22%
Cholesterol 0mg 0%
Sodium 644mg 28%
Total Carbohydrate 90g 33%
Dietary Fiber 16g 55%
Protein 23g
Calcium 179mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can have a healthy Middle Eastern treat, toasting a pita in the shape of a bowl—basically a form of homemade ​pita chips—all the great flavor without the deep frying. Filled it with vegetables and chickpeas and called it lunch. 

Ingredients

  • 2 pitas
  • 1 tablespoon olive oil
  • 1/2 teaspoon Za'atar
  • 1 cup baby spinach (or other salad green)
  • 2 tomatoes (seeded and diced)
  • 1/4 red onion (peeled and sliced)
  • 1/2 English cucumber (thinly sliced)
  • Za'atar Roasted Chickpeas:
  • 1 cup canned chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon Za'atar
  • Tahini Za'atar Vinaigrette:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini sauce
  • 1/2 teaspoon Za'atar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.

  3. In a small bowl, toss the chickpeas with the tablespoon of olive oil and the 1/2 teaspoon of za'atar. Spread out on a baking sheet lined with parchment paper. You can make the pita bowls at the same time.

  4. Rub both pitas with the tablespoon of olive oil and sprinkle evenly with the 1/2 teaspoon of za'atar. Microwave for 20 seconds to make them pliable.

  5. To form the bowl, drape them over a small, oven-safe bowl or even the back of a muffin tin cup. If you have nothing like that, you can also form balls out of aluminum foil and drape the pitas over them. Bake both the chickpeas and pitas for 12 minutes.

  6. While the pita and chickpeas are in the oven, make the dressing by whisking together the olive oil, lemon juice, tahini, and za'atar.

  7. When the pita bowls have cooled off enough to handle, assemble the salads by adding equal amounts of the baby spinach, tomatoes, cucumbers, red onion and roasted chickpeas to each pita bowl. Top with the vinaigrette.

  8. Serve and enjoy!