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Mediterranean Mezze Bowl

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This Mediterranean mezze bowl combines a variety of hummus, tzatziki, roasted chickpeas, fresh and pickled veggies, served with pita bread.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salads & Bowls
  • Diet: Vegetarian

This Mediterranean mezze bowl combines a variety of hummus, tzatziki, roasted chickpeas, fresh and pickled veggies, and fresh herbs, served with some pita bread.

Ingredients

Scale

For the mezze bowl:

  • 1 can (400g) chickpeas, drained and rinsed
  • 1 Tablespoon paprika powder + more for serving
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper
  • 2 Tablespoons olive oil, divided + more for serving
  • 4-5 pita bread
  • 1 ⅓ cup (320g) hummus
  • 1 ⅓ cup (330g) tzatziki
  • 1 English cucumber, sliced
  • 1 pound (450g) cherry tomatoes, halved
  • 2 avocadoes, halved and pitted
  • 1 handful green olives, pitted or not
  • 1 handful black kalamata olives, pitted or not
  • 1 handful fresh cilantro, chopped

For the vinaigrette:

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon Za’atar (or thyme, or Italian seasoning)
  • Salt and freshly ground pepper

Instructions

  1. Start with the chickpeas. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Meanwhile, blot chickpeas with a paper towel to dry them. Transfer to a mixing bowl, and toss with paprika powder, 1 clove garlic, salt, pepper and 1 Tablespoon olive oil. Spread onto a baking sheet, and bake for about 20 minutes, until browned and crunchy, stirring once or twice during the process.
  2. Prepare the pita chips. Lower the oven to temperature to 425°F (220°C). Line a baking tray with parchment. Slice the bread into triangles and lay down to the tray. Lightly brush with the remaining 1 Tablespoon olive oil and sprinkle some garlic over. Pop in the oven for about 5-10 minutes or until slightly-golden, staying close to the oven to prevent from burning.
  3. Make the vinaigrette by combining olive oil, apple cider vinegar, Dijon mustard, garlic, za’atar, salt and pepper together in a small bowl. Toss the chopped cucumber and cherry tomatoes with the vinaigrette and set aside.
  4. Assembling. For each bowl, spoon a portion of roasted chickpeas, hummus, and tzatziki. Then add the chopped vegetables, olives, and half avocado. Sprinkle some additional paprika and freshly ground black pepper over the hummus, drizzle olive oil all over the bowl, then garnish with chopped cilantro. Serve with pita chips. Enjoy!

Notes

Note that the quantities can be adjusted as needed.

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https://www.delscookingtwist.com/mediterranean-mezze-bowl/