Vegashoarma with cucumber salad and flatbreads

Name: vegashoarma with cucumber salad and flatbreads
Cook time: 15 min
Total time: 18 min
Yield: 4
Ingredients: 4 candy cucumber; 15 g fresh fresh mint; 1 organic lemon; 2 Organic red onion; 350 g tomato frito; 2 tl smoked paprika; 2 yellow pointed pepper; 400 g canned chickpeas; 2 el mild olive oil; 350 g vega shawarma; 4 flat bread; 150 g Greek yoghurt

Vegataric shawarma with a salad of cucumber, yellow pointed pepper, chickpeas and flatbreads.

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.