Filter
Reset
Sort ByRelevance
SHERDIANNE
Vegashoarma with cucumber salad and flatbreads
Vegataric shawarma with a salad of cucumber, yellow pointed pepper, chickpeas and flatbreads.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the cucumbers into cubes and the fresh mint fine. Clean the lemon, grate the yellow skin and squeeze out the fruit.
-
Mix the cucumber with the mint, 1 tsp lemon zest (for 4 people) and 1 tbsp lemon juice (for 4 people). Season with pepper and salt.
-
Chop the onions and mix with the tomato frito and smoked paprika. Season with pepper and salt.
-
Remove the stalk of the peppers, remove the seeds and cut the flesh into rings.
-
Put the chickpeas in the ball sieve, rinse under cold running water and let drain.
-
Heat the oil in a frying pan and fry the chickpeas and shawarma for 5 minutes on medium heat. Heat the flat breads in the oven for about 3 minutes.
-
Spread the flat breads with the tomato onion salsa and divide the shawarma, chickpeas, bell peppers and cucumber salad. Serve the Greek yogurt.
Blogs that might be interesting
-
60 minMain dishsteak, Pate, Red wine vinegar, sugar, cherry, oil, butter,steak with pate and sweet-sour cherries
-
15 minMain dishwater, chorizo sausage, paprika mix, sliced onions, ground cumin seeds (djinten), canned chickpeas, tomato frito,Spanish mealsoup with chorizo
-
25 minMain dishham, tomato Tapenade, chicken fillets, butter, potato slices, Spinach, tomatoes,ham chicken rolls with spinach
-
52 minMain dishextra virgin olive oil, basil, garlic, courgettes, hazelnuts, butter, lobsters, tagliatelle, shallots,lobster salad
Nutrition
600Calories
Sodium0% DV1.280mg
Fat34% DV22g
Protein86% DV43g
Carbs17% DV50g
Fiber56% DV14g
Loved it