With Spring just around the corner, my taste-buds have been craving a nutritious, brightly-flavored salad; so, despite the chilly temperatures over the weekend, I set out to satisfy my cravings. These stuffed salads feature baby spinach tossed with cooked beets, seasoned tofu, sliced avocado, and creamy homemade lemon hummus stuffed inside an organic sprouted whole wheat pita.
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
As part of Recipe Redux, I often get the chance to participate in recipe challenges that introduce me to products and companies that I’ve seen around but haven’t always had the chance to try yet. Toufayan Bakeries is a family-owned bakery in the U.S. that makes over 100 delicious products using old-world recipes with only top quality, wholesome ingredients. For this challenge, Toufayan Bakeries has asked Recipe Redux members to come up with healthy and delicious recipes featuring their pita products. And let me tell you, there was a lot to choose from!
Not only does Toufayan Bakeries have eight pita flavors, but they also happen to be the largest pita company in the U.S.! As an added bonus, all their pitas are naturally cholesterol and trans fat free. Check out where you can find some for yourself here. For these stuffed salads I chose their Organic Sprouted Whole Wheat Pita, which contains an impressive 7 grams of filling protein and only 1 gram of fat.
When I think refreshing I think of lemons. After plenty of creamy soups and casseroles this winter, I was craving a bright and flavorful salad packed with beets, avocado, and lemon flavor. While I could have made a simple lemon dressing, I felt like a stuffed salad (a.k.a a salad stuffed in a pita) deserved a more classic pairing of hummus and pita. Plus, this hummus is still very easy to make and doesn’t require any uncommon ingredients. In fact, there isn’t even tahini in this recipe. I’m not a fan of tahini, so I left it out; however, feel free to add some if you feel the hummus is missing that umami flavor.
To make this recipe easier, I bought pre-cooked baby beets, but you can also buy raw beets and either boil or roast them before making the salad.
These stuffed salads are perfect for meal prepping! Simply pack salad, hummus, and pita in separate containers then assemble at lunchtime to avoid any sogginess. If you plan on eating the salad throughout the week, be sure to add a drizzle of lemon juice over the avocado to help keep it fresh.
So here’s a toast to bright flavors for the warming weather!
Lemon Hummus Stuffed Salad
- 1 clove garlic
- 1 can chickpeas drained and rinsed
- ¼ cup extra virgin olive oil
- 3 Tbs lemon juice
- ½ tsp salt
- Pinch black pepper
- 1 container extra firm tofu drained and pressed
- Salt and pepper to taste
- 1 tsp olive oil
- 1 10- oz bag baby spinach washed and dried
- 1 lb cooked beets quartered
- 1 avocado peeled and sliced
- 4 Organic Sprouted Whole Wheat Toufayan Pitas
- Start by draining tofu and slicing tofu block into fourths. Place tofu slices on cutting board, wrap in a paper towel, and place a heavy object (such as a teakettle) on top and press for 20-30 minutes.
- While the tofu presses, place 1 garlic clove in food processor and pulse until minced. Add in chickpeas, olive oil, lemon juice, salt, and pepper. Pulse until smooth. Taste and adjust salt and pepper to taste. Set aside.
- Once tofu is pressed, heat 1 tsp olive oil in skillet over medium-high heat. Slice tofu into cubes and place in heated skillet. Sprinkle with salt and pepper then cook 10 minutes, stirring periodically, until tofu is browned on all four sides. Set aside.
- In large bowl, place spinach, quartered beets, avocado slices, and tofu. Toss well.
- Cut 1 pita in half and spread a large dollop of hummus inside each half. Using tongs, stuff hummus-filled pita halves with salad. Repeat with remaining pitas and enjoy!