micro chopped salad stuffed pitas

TOTAL TIME: 30 minutes

SERVES: 4

Milk & Dairy

• 1/4 cup feta

• 1/2 cup plain skyr

Pantry

• 4 angel's whole wheat pitas

• 1 540ml can chickpeas

• 1 tbsp oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp red wine vinegar

• 1/4 lemon

• 1/4 cup pepperoncinis, diced

Produce

• 2 cups arugula or mixed greens

• 2 Persian cucumbers

• 1 cup cherry tomatoes

• 1/4 cup dill

• 1 clove garlic

1. Marinate your veggies. To a large bowl, add finely diced cucumber and tomatoes. Season with salt, juice of 1/4 lemon, 1 clove minced garlic and 1 tsp red wine vinegar. Set aside.

   *Do not skip this step as this removes a lot of the excess liquid from the vegetables to avoid a soggy pita!

2. Make your crispy chickpeas. Heat airfyer to 400F. Strain and rinse chickpeas. Pat dry with a dish towel or paper towel. Add to a bowl with 1 tbsp oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and toss. Add to preheated air fryer and cook for 8 minutes, tossing a few times. You want crispy exterior and a soft interior on the chickpeas. Remove from air fryer and set aside.

3. Finish your filling. Strain any excess liquid from your cucumber tomato mix. Add in 2 cups finely chopped arugula, 1/4 cup finely chopped dill, 1/4 cup pepperoncinis, diced with a splash of their juice, 1/2 cup plain skyr, 1/4 cup crumbled feta, salt and pepper and mix well.

4. Stuff your pitas. Chop about 1 inch off the top of your pita to create an opening and gently wiggle your fingers in to create a pocket, careful not to rip a hole. In layers, add salad, then chickpeas, filling as much as you can. Eat immediately! 

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!