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Vegashoarma with cucumber salad and flatbreads
Vegataric shawarma with a salad of cucumber, yellow pointed pepper, chickpeas and flatbreads.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the cucumbers into cubes and the fresh mint fine. Clean the lemon, grate the yellow skin and squeeze out the fruit.
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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.
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Chop the onions and mix with the tomato frito and smoked paprika. Season with pepper and salt.
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Remove the stalk of the peppers, remove the seeds and cut the flesh into rings.
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Put the chickpeas in the ball sieve, rinse under cold running water and let drain.
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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.
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Spread the flat breads with the tomato onion salsa and divide the shawarma, chickpeas, bell peppers and cucumber salad. Serve the Greek yogurt.
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Nutrition
600Calories
Sodium0% DV1.280mg
Fat34% DV22g
Protein86% DV43g
Carbs17% DV50g
Fiber56% DV14g
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