FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad

2 faves
Nutrition per serving    (USDA % daily values)
CAL
621
FAT
80%
CHOL
31%
SOD
89%

Comments

Add a comment

Ingredients for 4 servings

1 15- to 16-ounce can garbanzo beans (chickpeas), drained

2 tablespoons fresh lemon juice

2 tablespoons water

2 tablespoons extra-virgin olive oil plus additional for drizzling

2 garlic cloves, peeled

2 teaspoons ground cumin

1 teaspoon paprika plus additional for sprinkling

16 cooked peeled large shrimp with tails left intact

16 unpitted Kalamata olives

1 cup diced seeded tomatoes (about 3 medium)

2 tablespoons chopped fresh Italian parsley

2 tablespoons extra-virgin olive oil

1 tablespoon (packed) finely grated lemon peel

1 tablespoon fresh lemon juice

1/2 unpeeled English hothouse cucumber, thinly sliced into rounds

1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen

3/4 cup crumbled feta cheese (about 3 ounces)

1 teaspoon dried oregano or mint

1 6-ounce jar marinated artichoke hearts, drained

2 lemons, cut into wedges

4 to 6 pita breads

You might also like

Fattoush (Pita Bread Salad)
Dana Treat
Farro Dolmas Salad
Sunset
Fattoush, A Delicious Middle Eastern Salad
The Kitchn
Cook The Book: Fattoush, Lebanese Pita Bread Salad
Serious Eats
Fattoush Salad
SHAPE Magazine
Fattoush Salad
What's Gaby Cooking
Dolmas Salad
Sunset
Fattoush
Food & Wine
Fattoush
Cooking Light
Fattoush With Grilled Lamb
SF Gate