Summery Greek BBQ Flatbreads
with Grilled Zucchini & Spiced Chickpeas
Cooking time
25 minutes
Servings
4
Calories
550 /serving
Putting puffy pita on the barbecue gives it an extra golden glow. Kids can help layer these Greek flatbreads with tzatziki sauce, thick rounds of grilled zucchini and a lemony cherry tomato salsa. Add one more topper with spiced, sautéed chickpeas for texture. Serve with a feta-full salad on the side!
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 2 Green zucchini
- 280g Cherry tomatoes
- 540ml Chickpeas (canned)
- 60g Feta
- 120g Garlic-cucumber yogurt (tzatziki)
- 4 Pita
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Large pan
Strainer
Oil
Salt & pepper
BBQ
Basting brush
Total Fat
26 g
Saturated Fat
5 g
Sodium
1290 mg
Total Carb
66 g
Sugars
12 g
Protein
19 g
Fibre
10 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Halve the tomatoes. Juice the lemon. Cut the zucchini crosswise into ½ inch pieces on an angle. In a medium bowl, combine the zucchini, a drizzle of oil, ¼ of the spices and S&P. Drain and rinse the chickpeas.
Sauté the chickpeas
In a large pan, heat a drizzle of oil on medium-high. Add the chickpeas, all but a pinch of the remaining spices and S&P. Sauté, 6 to 7 min., until golden brown.
Grill the zucchini
Add the zucchini to the BBQ and grill, 1 to 3 min. per side, until browned and tender. Transfer to a plate.
Make the salsa
Meanwhile, in a small bowl, combine ½ the tomatoes, ½ the lemon juice, 3 tbsp oil, the remaining spices and S&P.
Grill the pita
Brush the pita lightly with oil. Add to the BBQ and grill, 1 to 2 min. per side, until beginning to brown.
Make the salad & serve
In a large bowl, combine the baby greens, cheese, remaining tomatoes and lemon juice, a drizzle of oil and S&P. Divide the pita between your plates. Spread with the tzatziki. Top with the zucchini, chickpeas, salsa and S&P. Serve the salad on the side. Bon appétit!
