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This is one of those recipes that you start off intending to do something but it ends up being something else…It started off as a salad for a quick lunch; I boiled the quinoa, opened a can of chickpeas and garnished with plenty of parsley and some sliced cucumber and tomato. As soon as I tried this parsley salad, the memory of Cypriot souvlaki came straight in my mind as the salad they put in the pitta is similar. This cool parsley salad in crispy pie is the reason why I continue to order souvlaki when I’m in Cyprus but without any meat, and everyone is laughing at me at the village. So, I thought of filling a Cypriot pitta I had in the fridge with the salad I made, and baptized it as Cypriot souvlaki without meat but with all the protein!
INGREDIENTS FOR 1 PITTA
Half cup of quinoa
200gr of boiled chickpeas
1 tomato, finely chopped
¼ cucumber, finely chopped
Plenty of chopped parsley
Juice of 1 lemon
1 Cypriot wholemeal pitta
Preparation
Boil the quinoa in twice as much water (ie 2 cups). Mix the boiled quinoa, boiled chickpeas, the vegetables and the lemon juice in a salad bowl.
Put a pitta in the oven and cut it with a knife to fill it.
Fill the pie with the salad.