Name: Sautéed Spinach and Chickpeas Pita Salad with Chicken Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 15 oz cans well drained chickpeas; 3/4 to 1 c olive oil; 2 minced garlic cloves; 1 t ground cumin; 1 t ground coriander; 1 t paprika (hot, sweet or smoked); Salt and Pepper; 1 T olive oil; 10 ounces washed spinach, kale or chard with thick stems removed; 3 c store-bought pita chips; Handful of Italian Parsley and Mint rough chopped; 1 large cucumber, sliced; Lemons; 1/3 c Greek yogurt; 4 cloves minced garlic; 2 t fresh lemon juice; Salt and Pepper; 1 lb ground chicken; 1/2 c Panko bread crumbs or matzo meal; 1 large egg, lightly beaten; 3 T minced Italian parsley plus garnish; 1 T olive oil for frying; 1 t sugar; 1 t sweet paprika; 1/2 t cumin; 1/2 t ground ginger; 1/4 t cinnamon; Feta Cheese (optional); Chopped Tomatoes (optional); Hummus or Tahini Sauce

Description

I adore these chickpeas baked in olive oil. Perfect when mixed with sauteed spinach and topped with chicken meatballs, this chickpea pita salad is great for an easy dinner!

Ingredients

Units Scale

2 15 oz cans well drained chickpeas

3/4 to 1 c olive oil

2 minced garlic cloves

1 t ground cumin

1 t ground coriander

1 t paprika (hot, sweet or smoked)

Salt and Pepper

1 T olive oil

10 ounces washed spinach, kale or chard with thick stems removed

3 c store-bought pita chips

Handful of Italian Parsley and Mint rough chopped

1 large cucumber, sliced

Lemons

Spiced Chicken Meatballs

1/3 c Greek yogurt

4 cloves minced garlic

2 t fresh lemon juice

Salt and Pepper

1 lb ground chicken

1/2 c Panko bread crumbs or matzo meal

1 large egg, lightly beaten

3 T minced Italian parsley plus garnish

1 T olive oil for frying

1 t sugar

1 t sweet paprika

1/2 t cumin

1/2 t ground ginger

1/4 t cinnamon

Garnish:

Feta Cheese (optional)

Chopped Tomatoes (optional)

Hummus or Tahini Sauce

Zhoug, Toum garlic sauce, optional

3 T chopped, toasted pine nuts or pistachios

Aleppo or Urfa chile flakes for garnish and seasoning or red pepper chile flakes

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Instructions

Preheat oven to 425. Pour the chickpeas into a small baking dish about 6 x 8″. This will be a thick layer. Cover chickpeas with olive oil and remember that though this looks like a lot, this becomes your dressing for your salad.

Add garlic, cumin, coriander, paprika and 2 big pinches of salt and pepper. You may need more. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they turn reddish-brown, about 40 minutes. Cool.

Make the chicken meatballs by combining all ingredients. Mix gently until incorporated. Form meatballs into 1 1/2″ balls.

Heat olive oil in large skillet over medium-high heat and cook meatballs until golden brown on all sides. Be careful oil doesn’t get too hot. Remove to a paper towel lined plate.

Add another tablespoon of oil if needed and add the spinach or your choice of greens in batches along with a big pinch of salt. Stir until wilted and tender and remove to a large bowl.

Add the chickpeas and their cooking oil to the large bowl, half the pita chips and the fresh herbs reserving a small bit for garnish. Place cucumber slices around the bowl and top with meatballs. Drizzle with the tahini or hummus or both and scatter remaining pita chips on top. Top with meatballs, sprinkles of feta and tomatoes (if using) add zhoug or garlic sauce or place on table and diners can help themselves. Add a lemon wedge, sprinkle with pine nuts or pistachios and chile flakes. Serve with extra hummus or tahini on the side.

Notes

Thanks NYT for the inspiration.