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Healthy Vegetarian Mini Greek Sliders


  • Total Time: 15 minutes
  • Yield: 6 to 8 Sliders 1x

Ingredients

Scale
  • 6 to 8 Ancient Grains Foldit® Artisan Flatbread or Mini Pita
  • 8 ounces good-quality store bought hummus
  • Israeli Salad (recipe below)
  • Pickled Cabbage (recipe below)
  • Tahini Sauce (recipe below)
  • 1/2 cup feta cheese, crumbled
  • Parsley, chopped, for garnish

for the Israeli Salad

  • 1 cucumber, peeled and seeds removed, finely diced
  • 2 plum tomatoes, peeled and seeds removed, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped parsley
  • Kosher salt
  • Freshly ground black pepper

for the Pickled Cabbage

  • 2 cups shredded green cabbage
  • 1/2 cup red wine vinegar
  • 1 cup warm water
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt

for the Tahini Sauce

  • 1/4 cup tahini
  • 1 clove garlic
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoon extra virgin olive oil
  • Kosher salt

Instructions

  1. Top flatbread with a generous smear of hummus, a couple spoonfuls of Israeli salad and pickled cabbage, and drizzle with tahini sauce. Sprinkle with feta cheese and parsley. Devour immediately.

for the Israeli Salad

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

for the Pickled Cabbage

  1. Combine red wine vinegar, water, sugar, and salt in a small mixing bowl. Whisk together until sugar and salt is fully dissolved.
  2. Place cabbage in a medium bowl and pour in vinegar mixture. Try to get cabbage to be submerged in liquid. Let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover bowl and place in refrigerator for at least 1 day. Pickled cabbage will last for a week stored in the refrigerator.

for the Tahini Sauce

  1. Combine all ingredients in a food processor. Season with Kosher salt. If a thinner consistency is desired, add a little more water. Refrigerate until ready to use, up to a week.
  • Prep Time: 15 mins