Ingredients
1 Red Pepper
¼ Red Onion
1 Bag of Snow Peas
½ English Cucumber
1 Red Beet
1 Avocado
1 Bag Whole Wheat Pitas
3 Tbsp Olive Oil
1 Container Mixed Greens
1 Container Castelvetrano Olives (I like fresh, rather than jarred)
⅓ Cup Crumbled Feta
1 Container Hummus (I like roasted garlic)
1 Container Tzatziki
1 Can Chickpeas (roasted with 1 tbsp of olive oil, 1 tsp garlic powder, cracked black pepper)
Instructions
Makes Appx: 4 Servings
Total Cook and Prep Time: If you need to roast the chickpeas - 50 minutes. Without or using pre-roasted chickpeas - 20 minutes.
If you want to include roasted chickpeas on your mezze plate, preheat the oven to 350 degrees Fahrenheit. While the oven is preheating, pull out a baking sheet and cover with parchment paper or lightly grease it. Open one can of chickpeas, drain, rinse, and spread evenly on baking sheet. Drizzle 1 tbsp of olive oil on the peas and lightly season with garlic powder and cracked pepper. Place the baking sheet in the oven and allow them to roast for 50 minutes, flipping at half way.
While chickpeas are roasting, take out as many pitas as you desire to make pita chips (I used 2 pitas to make about 4 servings). Pull out another baking sheet and lay down two pitas flat on the pan. Lightly coat both sides of each pita with olive oil. Place this pan in the oven when chickpeas are half done, and allow them to crisp for approximately 20 minutes.
After the chickpeas have been flipped and the pitas are in the oven, you have 20 minutes to slice all of your vegetables and prepare the mezze plate: slice cucumber, avocado, and pepper. Dice red onion. Peel the beet.
On a large plate lay down a bed of mixed greens, and top with pepper, cucumber, avocado, onions, and snow peas. Drizzle salad with olive oil. On the side of the plate scoop desired amount of hummus. Shred beet across the top of the entire plate, sprinkle crumbled feta and olives.
Once chickpeas are roasted and pita is crisp - remove both from the oven. Allow both to cool for several minutes. Cut the pita into chips, and place on the mezze plate. Sprinkle roasted chickpeas across the plate as well. Top the whole thing with a dollop of tzatziki and enjoy!
