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Spiced white bean & Greek salad pitta

Name: Spiced white bean & Greek salad pitta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: 60 ml olive oil; 1 small red onion, chopped finely; 1 garlic clove, crushed; ¼ tsp dried oregano leaves; 2 tsp ground cumin; 400 g canned cannellini beans, drained, rinsed; 1 tbsp lemon juice; 1 tbsp fresh flat-leaf parsley, chopped; 4 wholemeal pocket pittas; 100 g vegan mayo; 40 g pitted kalamata olives, halved; 2 baby cucumbers, quartered lengthways; 8 golden cherry tomatoes, halved; 250 g tofu “feta”; 1 medium lemon, cut into wedges

by KACHEN Magazine 04/09/2023

written by KACHEN Magazine 04/09/2023

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Spiced white bean & Greek salad pitta

Serves: 4 Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

60 ml olive oil
1 small red onion, chopped finely
1 garlic clove, crushed
¼ tsp dried oregano leaves
2 tsp ground cumin
400 g canned cannellini beans, drained, rinsed
1 tbsp lemon juice
1 tbsp fresh flat-leaf parsley, chopped
4 wholemeal pocket pittas
100 g vegan mayo
40 g pitted kalamata olives, halved
2 baby cucumbers, quartered lengthways
8 golden cherry tomatoes, halved
250 g tofu “feta”
1 medium lemon, cut into wedges

Instructions

Heat oil in a large frying pan over medium heat; cook the onion, stirring, for 3 minutes or until softened. Increase heat to high. Add garlic, oregano, cumin and beans, then cook, stirring, for 2 minutes or until lightly browned. Add lemon juice, parsley and season to taste.
Meanwhile, warm the pitta following packet directions.
Spread the pitta with mayo. Combine olives, cucumber, tomatoes and tofu “feta” in a medium bowl.
Spoon into the pitta with the warm bean mixture and serve with lemon wedges.

Tips

To go, pack pitta, mayo and salad separately and assemble just before serving.

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