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Mediterranean Style Chicken Pitas

Halloumi Tabbouleh Pitas with Avocado Chickpea Smash

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Ingredients

Tabbouleh salad:

  • 1/2 cup bulgar wheat
  • 1/4 cup cherry tomatoes or dices regular
  • 2 parisan cucumbers chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup parsley chopped
  • 1/8 cup fresh dill

The dressing: 

  • 1/2 a lemon
  • A generous glug of olive oil
  • Drizzle of red wine vinegar
  • Sea salt
  • Pepper

The rest:

  • Pitas
  • A few slices of halloumi cheese
  • Avocado
  • Chickpeas
  • Other half of the lemon
  • Red pepper flakes

Instructions 

  • Cook bulgar wheat for the tabbouleh salad and let cool. Preheat the oven to 350 (this is for toasting the pitas)
  • Slice halloumi and add to a medium pan. Cook for about 3-4 min per side (or until nicely browned) on medium heat. Remove and chop into bite sized pieces.
  • Make tabbouleh salad by combining chopped ingredients into a bowl. Make dressing in another bowl and whisk until combined. Add 3/4 of the dressing to the tabbouleh salad. Add halloumi to the salad and combine. The rest will go on the top of the pitas later.
  • Slices pitas in half and crumple up parchment paper. Carefully, add to the inside of the pitas. This will help them keep their shape. Toast in the oven for a few min, just until warmed.
  • Meanwhile, smash avocado and chickpeas together with lemon juice, red pepper flakes, salt and pepper.
  • Assembly: Spread the avo/chickpea mash inside the pita. Scoop in halloumi tabbouleh salad. Top with extra dressing and that’s it! Enjoy!