No votes yet
Active time
45 minutes
Total time
1 hour
4 servings

Walnut Crumble:

3 tablespoons olive oil, divided

1 clove garlic, thinly sliced

1 jalapeño, thinly sliced

1 cup cooked green lentils

½ teaspoon ground cumin

1 teaspoon za’atar

⅛ teaspoon cayenne

⅛ teaspoon salt

1 cup coarsely chopped toasted walnuts

⅓ cup coarsely chopped flat-leaf parsley

2 tablespoons lemon juice

Spiced Yogurt:

⅓ cup Greek yogurt

2 tablespoons lemon juice

¼ teaspoon ground cumin

1 teaspoon za’atar

⅛ teaspoon salt

⅛ teaspoon ground black pepper

1 garlic clove, minced

For assembly:

4 Pita flatbreads, 6-inch diameter (whole grain preferred)

Hummus (optional)

2 cups arugula

Roasted red peppers, for serving (optional)

Pickled beets, carrots, or onions, for serving (optional)



  1. To make the walnut crumble, heat 2 tablespoons of oil in a large skillet over medium heat. When hot, reduce the heat to low, add sliced garlic and jalapeño, and cook, stirring until the garlic is golden, 3 to 4 minutes.
  2. Add the cooked lentils to the pan along with the cumin and za’atar. Season with salt and stir to coat. Turn the heat back up to high and, stirring occasionally, until crispy and popping, 5 to 10 minutes.
  3. Lower the heat to medium-high, add the walnuts and the additional 2 teaspoons oil, and stir to coat. Cook for a minute or two more, until the walnuts are incorporated and warmed through.
  4.  Add the parsley and a squeeze of lemon juice and stir to combine.


  1. To make the spiced yogurt, mix together all the ingredients in a bowl. Taste and adjust seasoning.


  1. To assemble, spread a flatbread with hummus, if using, then smear with the spiced yogurt.
  2. Top with a handful of arugula, sliced roasted red peppers, and any pickles of your choosing. Spoon the walnut crumble over top. Fold up and eat.

Recipe and photo courtesy of California Walnuts


Calories: 410; Total Fat: 28g; Saturated Fat: 3g; Sodium: 210mg; Total Carbohydrate: 32g; Fiber: 5g; Sugar: 3g

Yield: 4 servings

Review this Recipe