4 whole wheat pitas
1 cup hummus
1/2 red onion, thinly sliced
1/4 cup kalamata olives, pitted and roughly chopped
1 cup salad greens
1/2 cucumber, peeled and thinly sliced
1/4 cup cherry or grape tomatoes, roughly chopped
1/2 cup tahini sauce (recipe follows)
3 tbsp. red wine vinegar
5 tbsp. extra virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
Preheat oven to 400*F. Brush pitas with 1 tablespoon olive oil. Arrange pitas on two baking sheets in a single layer and bake for 6-8 minutes, or until golden brown and crisp. Meanwhile, combine red wine vinegar , olive oil, garlic powder, and onion powder in a small bowl. Season vinaigrette to taste with salt and pepper. Toss red onion lightly in vinaigrette and saute over medium heat until slightly caramelized; remove from heat and set aside. Toss salad greens in remaining vinaigrette until well coated. When pitas are done, spread about 1/4 cup hummus over each. Top with onions and return pitas to the oven for 5 minutes. Allow pitas to cool for 7 minutes, then top with dressed greens, cucumber slices, chopped tomatoes, olives and faux feta (if using). Drizzle with Tahini Sauce and serve immediately.
1/2 cup tahini
3 cloves garlic, peeled and grated
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons fresh parsley, minced
1/2 cup water
Combine tahini, garlic and salt in a food processor. Transfer mixture to a small bowl. Whisk in olive oil, lemon juice and water, blending to incorporate each completely. Add parsley, and stir to combine. Serve immediately or refrigerate until ready to use.
Makes about a cup.