From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Halloumi Pita Pockets
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Instructions
1
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Preheat oven to 200°C. Drain and rinse the chickpeas, then place them on a clean tea towel and rub them dry lightly.
2
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Marinate chickpeas (including the loose skins) in a bowl with oil and the spice mix, spread them on a baking sheet and roast them in the oven at 200°C for 20 to 25 minutes until crispy.
3
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Slice the halloumi and fry it in a pan with a little oil for three to four minutes on each side.
4
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Wash and spin-dry the arugula. Dice the cucumber and quarter the tomatoes.
5
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Toast the pita bread, carefully cut open the edges, and spread a little hummus inside each hollowed-out pita. Then distribute halloumi, vegetables, and chickpeas between the two pita pockets and drizzle with a little lime juice.
My Calorie Intake
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Tips & Tricks (5)
- Halloumi Searing Technique 🧀Pat halloumi slices completely dry before grilling to achieve a perfect golden-brown crust and prevent sticking.
- Crispy Chickpea Pro Tip 🥣Thoroughly dry chickpeas and toss with oil and gyro seasoning, then roast at high heat to ensure maximum crunchiness.
- Pita Pocket Prep Magic 🫓Warm pita breads briefly in a skillet or microwave to make them more pliable and prevent tearing when stuffing.
- Fresh Vegetable Layering 🥒Layer cucumber and tomatoes close to serving time to maintain their crisp texture and prevent soggy pockets.
- Flavor Boost Technique 🌶️Drizzle fresh lime juice just before serving to brighten all the ingredients and add a zesty Mediterranean touch.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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