23m$17.88Halloumi Chickpea Cucumber Pita Bowls
Plant-forward vegetarian pita bowls with chickpeas, crisp cucumber, juicy tomatoes, romaine, whole wheat pita, and a modest halloumi cheese accent. A fresh Mediterranean-inspired lunch bowl with crunchy texture and satisfying protein.
- Energy
- 633 calories per serving
- Protein
- 28.5 g per serving
- Carbs
- 71.1 g per serving
- Fat
- 26.4 g per serving
- Sodium
- 1537 mg per serving
Shopping options
halloumi cheese, sliced 1/4 inch thick
6 Ounce
Dodoni® Cypriot Halloumi Cheese
76%
extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
romaine lettuce, chopped
6 Cup
Romaine Lettuce
100%
grape tomatoes, halved
2 Cup
Kroger® Fresh Grape Tomatoes
53%
whole wheat pita bread, cut into wedges
4 Count
Toufayan® Whole Wheat Pita Loaves 6 Count
67%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
4%
lemon juice
2 Tablespoon
Kroger® 100% Lemon Juice
7%
English cucumber, diced
1 Each
English Cucumber
100%
canned chickpeas, rinsed and drained
2 Can
Kroger® Garbanzo Beans
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- canned chickpeas-2 cans
- halloumi cheese-6 oz
- English cucumber-1 each
- romaine lettuce-6 cups
- grape tomatoes-2 cups
- whole wheat pita bread-4 pita
- extra-virgin olive oil-3 tbsp
- lemon juice-2 tbsp
- dried oregano-1 tsp
- garlic powder-0.5 tsp
- kosher salt-0.5 tsp
- black pepper-0.25 tsp
Prep the vegetables and pita: dice the cucumber, halve the tomatoes, chop the romaine, cut the pitas into wedges, rinse and drain the chickpeas, and slice the halloumi into 1/4-inch-thick pieces.
Keep the knife blade angled away from fingers while cutting the vegetables, pita, and halloumi.
In a mixing bowl, combine the chickpeas, cucumber, tomatoes, olive oil, lemon juice, oregano, garlic powder, salt, and black pepper; toss gently until the chickpeas and vegetables are evenly coated.
Heat a large nonstick skillet over medium heat and add the pita wedges; toast for 1 to 2 minutes per side until warm and lightly crisp, then remove them from the skillet.
Use tongs when turning hot pita wedges in the skillet.
Add the halloumi slices to the same skillet and cook over medium heat for 1 to 2 minutes per side until golden brown and softened.
Pat halloumi dry before adding it to the hot skillet to reduce splattering.
Use tongs when turning hot halloumi slices.
Divide the romaine among 4 bowls, then top with the chickpea-cucumber mixture, toasted pita wedges, and seared halloumi; serve immediately while the halloumi is warm and tender.
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