
Tomato, Avocado & Garlic Pita Salad
November 5, 2020
Serves: 1
Cooks In: 20 minutes
- Place the oven on at 180C. Mix the sunflower seeds with 1 tsp of olive oil and the chilli powder, making sure they are evenly coated. Pop the seeds on a baking try to roast for around 8 mins until they have started to brown. Once cooked set to one side and allow to cool.
- Toast your pita and rub with the garlic clove then cut into bite sized pieces.
- Next place the avocado, tomatoes, chickpeas, parsley and basil in a bowl and cover with the extra virgin olive oil, lemon juice and salt and pepper to taste. Then mix everything together.
- Stir through your toasted pita bread and top with the chilli roasted sunflower seeds. Enjoy!
Ingredients
- 1 ½ pieces whole wheat or gluten free pita bread
- 1 garlic clove
- 1 ripe avocado
- 2/3 medium sized ripe tomatoes or 300g cherry tomatoes
- ½ can chickpeas, drained and rinsed
- Small handful of basil, chopped
- Small handful of parsley, chopped
- 1 ½ tbsp extra virgin olive oil
- ½ lemon, juiced
- sea salt and pepper
- 1 tbsp sunflower seeds
- ½ tsp chilli powder
Feel free to share all your lovely creations with me on instagram @jennifermedhurst or Tiktok @theimperfectnutritionist
Related Recipes
Delicious, healthy, easy recipes!