Embarking on a culinary journey to the Middle East, we discover a unique and mouth - watering dish that combines the best of Mediterranean flavors. This sheet - pan bread salad is a game - changer, offering all the deliciousness of a falafel wrap without the hassle of frying.
Let's start with the star ingredient: chickpeas. These little legumes are a staple in Middle Eastern cuisine, known for their nutty flavor and high protein content. In this recipe, we'll spice them up to perfection. Begin by preheating your oven to 425°F (218°C). Drain and rinse a can of chickpeas, then pat them dry with a paper towel. Place them on a sheet pan lined with parchment paper. Drizzle them with a tablespoon of olive oil, and sprinkle on a generous amount of your favorite Middle Eastern spices. A blend of cumin, coriander, paprika, and a pinch of cayenne pepper will give the chickpeas a warm, spicy kick. Toss the chickpeas to ensure they are evenly coated with the oil and spices. Spread them out in a single layer on the pan and roast in the oven for about 20 - 25 minutes, or until they are crispy on the outside and tender on the inside. Stir them once halfway through the cooking time to ensure even browning.
Next up is the creamy tahini sauce. Tahini, a paste made from ground sesame seeds, is a key component of many Middle Eastern dishes. To make the sauce, in a medium bowl, whisk together half a cup of tahini, two tablespoons of lemon juice, one clove of minced garlic, a quarter - cup of water, and a pinch of salt. The water helps to thin out the thick tahini paste, creating a smooth and creamy consistency. You can adjust the amount of water depending on how thick or thin you like your sauce. Taste the sauce and add more lemon juice or salt if needed. The tangy lemon and the rich tahini create a perfect balance of flavors.
Now, let's talk about the pita. Pita bread is a classic in Middle Eastern cuisine, and it plays a crucial role in this salad. Cut a few pita breads into small cubes. Place the pita cubes on another sheet pan lined with parchment paper. Drizzle them with a little olive oil and sprinkle with a bit of salt. Toast the pita cubes in the oven for about 10 - 12 minutes, or until they are golden brown and crispy. These crispy pita cubes will add a wonderful crunch to the salad.
Once the chickpeas and pita cubes are ready, it's time to assemble the salad. In a large bowl, combine the roasted chickpeas, toasted pita cubes, and your favorite fresh vegetables. You can use cherry tomatoes, cucumbers, red onions, and fresh parsley or cilantro. The fresh vegetables add a burst of color, flavor, and nutrition to the salad. Pour the creamy tahini sauce over the salad and toss gently to combine all the ingredients. Make sure each component is coated with the delicious sauce.
This sheet - pan bread salad is not only incredibly delicious but also very versatile. You can customize it according to your taste preferences. If you like it spicier, add some extra cayenne pepper or a few slices of jalapeno. If you want to make it more filling, you can add some feta cheese or grilled chicken. It's a great dish for a weeknight dinner, a picnic, or a potluck. The combination of the spiced chickpeas, creamy tahini sauce, and crispy pita creates a symphony of flavors that will transport your taste buds straight to the Middle East.
So, the next time you're in the mood for something different and delicious, give this sheet - pan Middle Eastern bread salad a try. It's a simple yet satisfying recipe that will surely become a favorite in your household. Enjoy the explosion of flavors and the convenience of a one - pan meal!
