Pita Bread Crostini with Za’atar and Chickpeas

Pita Bread Crostini with Za’atar and Chickpeas

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: None
Recipe Type: Appetizer or Snack, Vegan 
Cuisine: Middle Eastern 

Ingredients:

Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cumin seeds
  • 1 clove garlic, minced
  • 4 tablespoons cold water (more as needed)
Crostini
  • 2 pita breads, cut into 8 triangles
  • 3 tablespoons olive oil, divided
  • 1 (15oz/425g) can chickpeas, drained
  • 6 scallions, thinly sliced
  • 1 medium tomato, peeled, deseeded, and diced
  • 2 tablespoons za’atar
  • 1 teaspoon harissa sauce (or to taste)
  • 1/2 teaspoon ground cumin seeds
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley or mint, chopped
  • Salt and freshly ground black pepper, to taste

Preparation:

1. Whisk all dressing ingredients until smooth and set aside.
2. Brush the sliced pita with 1 tablespoon olive oil and grill or toast; set aside. 
3. In a bowl, toss together remaining 2 tablespoons olive oil, chickpeas, scallions, tomato, za’atar, harissa, cumin, lemon juice and parsley and season to taste. 
4. Spoon the mixture on top of the pita slices, drizzle with the tahini sauce and serve immediately.

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