No-cook mezze plate
Spiced chickpeas, swirled hummus, feta, crunchy cucumber and pita arranged on one plate, a Mediterranean dinner with no heat at all and plenty of protein.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 1
- About $3.29 a serving
- 660 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 10 minutes.
Ingredients
For 1 servings.
- ½ can chickpeas, drained and rinsed
- ¼ cup hummus
- 1 mini cucumber
- 1 pita bread
- 1 oz feta cheese
- ½ oz Kalamata olives (optional)
- 5 cherry tomatoes (optional)
From your pantry
- 2 tsp olive oil, divided
- 1 pinch ground cumin
- 1 pinch smoked paprika
- 1 pinch salt
- 1 pinch dried oregano
Each serving has about 660 calories, 28 g protein, 80 g carbs and 26 g fat, and costs about $3.29 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No pita bread? Flour tortillas work.
- No feta cheese? Goat cheese works.
- No Kalamata olives? Black olives work.
Steps
Tap an underlined word for a quick explanation.
and the chickpeas, then roll them in a paper towel to dry them.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
the chickpeas with half the olive oil, the cumin, smoked paprika and salt in a bowl.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Scrape the hummus onto a plate and swirl it flat with the back of the fork.
the rest of the oil over the hummus and sprinkle it with the oregano.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Snap the cucumber into bite-size chunks with your hands and tear the pita into wedges.
Dolly’s tip: Mini cucumbers snap cleanly, so there’s nothing to chop.the feta over the chickpeas and pile everything onto the plate around the hummus, with the olives and tomatoes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Eat it by scooping hummus and chickpeas onto the pita, with crunchy cucumber in between.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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