Pita Salad Sandwiches With Tahini Sauce Recipes

Steps:

• For the salad: Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering. Fry the pita pieces until lightly browned, 30 to 60 seconds on each side. Transfer to a paper towel and immediately sprinkle lightly with salt.
• In a large bowl, combine the pita chips with the spinach, mint, tomatoes, radishes, cucumber and onions. Season with a few turns of black pepper and salt to taste.
• For the tahini dressing: Whisk together the tahini, lemon juice, sumac, salt, garlic and 1/4 cup water, stirring until thickened. Drizzle half of the dressing over the salad and toss. Serve with the remaining dressing on the side.

Steps:

• In a small bowl, mix all sauce ingredients until blended.
• Slice an edge from each pita bread, and carefully open pockets.
• In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
• Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
• Serve right away.

Steps:

• Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
• Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
• Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
• Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
• When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

Steps:

• Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
• Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.