Chermoula Chickpea Pita Pockets
with Hummus, Cucumber Salad & Fetta Yoghurt
These saucy, chermoula-spiced chickpeas meet hummus and fetta yoghurt in the pita of a lifetime. Stuff the combo into pillowy pockets and you’ll be coming back for seconds (and thirds).
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
1
cucumber
1
capsicum
1 packet
chickpeas
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
tomato paste
2
pita breads
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
mixed salad leaves
1 packet
hummus
(Contains: Sesame; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Slice cucumber into half-moons. • Roughly chop capsicum. • Drain and rinse chickpeas. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and chickpeas, stirring, until tender, 4-5 minutes. • Reduce pan to medium heat, add chermoula spice blend and tomato paste, then cook until fragrant, 1-2 minutes. • Remove pan from heat, then add the water and stir to combine. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.
• Meanwhile, toast or grill pita bread to your liking. • In a large bowl, combine cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Halve pita bread and fill with hummus, chermoula chickpeas and fetta yoghurt. • Divide between plates with cucumber salad to serve. Enjoy!
