Grilled chicken, hummus, tzatziki, pickles, tomato + onion, olives, feta, shredded romaine, Greek Vinaigrette.

Greek Chicken

Mix and match your favorite greens and grains to build a bowl just the way you like it.

Greens + Grains Bowl

Roasted Red Pepper Hummus

If an oatmeal cookie and a salted chocolate chip cookie had a baby. Made in partnership with Whisked.

Salted Chocolate Oat Cookie

Our warm, fluffy, and perfectly chewy pita is made exclusively for CAVA by Brooklyn-based Damascus bakery.

Side Pita

Made in-house in small batches, our pita chips are meant for big dipping. Crispy outside, soft inside.

Pita Chips

A creamy yogurt sauce with cucumber and garlic.

Tzatziki

A cure to any midday slump. Sweet and refreshing, balanced out with fresh lime juice. Made in-house.

Cucumber Mint Lime

Crazy Feta

Roasted Eggplant Dip

A North African chili paste with a blend of spices.

Harissa

Classic hummus made from organic ingredients.

Organic Traditional Hummus

Creamy labneh with everything bagel seasoning.

Everything Bagel Labneh

Lamb meatballs, hummus, tomato + cucumber, pickled onions, cabbage slaw, pickles, garlic dressing, skhug.

Spicy Lamb Meatball

Real-squeezed lemon juice meets Argentinian black tea in this pitch perfect pairing. Crisp and refreshing.

Spindrift Half Tea & Half Lemon

Something magical happens when fresh roasted red peppers are puréed with chickpeas, tahini, and garlic.

Side Red Pepper Hummus

Made in-house from a purée of blueberries and lavender.

Blueberry Lavender

A Greek spin on a traditional North African spicy chili pepper paste with a vibrant tomato flavor.

Side Harissa

Choose your greens: arugula, SuperGreens, baby spinach, romaine, or SplendidGreens®.

Salad Bowl

Choose from a selection of Maine Root fountain sodas.

Fountain Soda

Chickpeas puréed with tahini, lemon juice, fresh garlic, salt. No oil here! A guest favorite and CAVA classic.

Side Hummus

Feta whipped with jalapeño, onion, and olive oil for just that right level of spicy. A CAVA signature.

Side Crazy Feta®

Kids Chocolate Milk

Kids Milk

In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Mix well.

Prepare the Marinade

Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Seal or cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes.

Grill the Chicken

On a serving platter, place a bed of shredded romaine lettuce. Slice the grilled chicken and arrange it on top. Add dollops of hummus and tzatziki sauce. Top with diced tomatoes, sliced onions, pickles, olives, and crumbled feta cheese. Drizzle with Greek vinaigrette.

Assemble the Dish

Serve immediately and enjoy your Greek Chicken!

Serve

Chicken breasts

Hummus

Tzatziki sauce

Pickles

Tomato, diced

Onion, thinly sliced

Olives, pitted and sliced

Feta cheese, crumbled

Shredded romaine lettuce

Greek vinaigrette

Olive oil

Lemon juice

Garlic, minced

Oregano, dried

Salt

Black pepper

In separate pots, cook quinoa, brown rice, and barley according to package instructions. Once cooked, set aside to cool.

Cook Grains

Wash and dry the spinach, kale, and salad greens. Tear or chop them into bite-sized pieces.

Prepare Greens

Chop cherry tomatoes, cucumbers, and avocado into small pieces.

Chop Toppings

In a large bowl, start with a base of your chosen grain(s). Add a generous portion of greens on top, followed by your selected toppings.

Build Your Bowl

Drizzle olive oil and lemon juice over the top, then sprinkle with salt and black pepper. Toss gently and enjoy!

Dress and Serve

Quinoa

Brown Rice

Barley

Spinach

Kale

Mixed Salad Greens

Cherry Tomatoes

Cucumbers

Avocado

Feta Cheese

Olive Oil

Lemon Juice

Black Pepper

Drain and rinse the canned chickpeas under cold water. Peel the garlic clove.

Prepare the Ingredients

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, cumin, salt, and black pepper.

Blend Ingredients

Blend the mixture until smooth, adding a little water if necessary to achieve the desired consistency.

Process Until Smooth

Taste the hummus and adjust seasoning with additional salt, black pepper, or paprika as needed.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika before serving. Enjoy with pita bread or fresh vegetables.

Canned chickpeas

Roasted red peppers

Tahini

Garlic clove

Cumin

Paprika

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Preheat the Oven

In a large bowl, whisk together the flour, rolled oats, baking soda, salt, brown sugar, and granulated sugar until well combined.

Mix Dry Ingredients

In another bowl, beat the softened butter until creamy. Add the egg and vanilla extract, mixing until smooth.

Cream Butter and Sugar

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips and coarse sea salt.

Combine Mixtures

Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden.

Scoop and Bake

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Cool

All-purpose flour

Rolled oats

Baking soda

Brown sugar

Granulated sugar

Semi-sweet chocolate chips

Coarse sea salt

Unsalted butter, softened

Vanilla extract

In a small bowl, combine warm water (about 110°F) and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.

Mix the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Knead the Dough

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Let it Rise

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disc about 1/2 inch thick.

Shape the Pitas

Preheat your oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside. Once hot, place the pita discs on the stone and bake for about 3-5 minutes, or until they puff up and are lightly golden.

Cook the Pitas

Remove the pitas from the oven and let them cool on a wire rack. Serve warm or at room temperature.

Cool and Serve

Warm water

Active dry yeast

Sugar

Cut each pita bread into 8 wedges, creating triangles.

Prepare the Pita

In a large bowl, combine the olive oil, salt, garlic powder, paprika, black pepper, and dried oregano. Toss the pita wedges in the mixture until evenly coated.

Season the Chips

Spread the seasoned pita wedges in a single layer on a baking sheet lined with parchment paper.

Arrange on Baking Sheet

Bake in the preheated oven for about 10-15 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.

Bake the Chips

Remove the chips from the oven and let them cool for a few minutes before serving. Enjoy with your favorite dip!

Pita bread

Garlic powder

Dried oregano

Tzatziki Cava Recipe with Fresh Herbs

Grate the cucumber using a box grater and place it in a clean kitchen towel. Squeeze out excess moisture to prevent the sauce from becoming watery.

Prepare the Cucumber

In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt. Mix well until all ingredients are blended.

Mix Ingredients

Chop the fresh dill or mint and fold it into the yogurt mixture. Adjust the seasoning with more salt if needed.

Add Herbs

Cover the tzatziki and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Serve chilled as a dip with pita bread or fresh vegetables, or as a sauce for grilled meats.

Greek yogurt

Cucumber

Garlic

Fresh dill or mint

Wash and peel the cucumber. Cut it into thin slices.

Cut the limes in half and juice them using a citrus juicer. Set the juice aside.

Juice the Limes

In a pitcher, add the cucumber slices, fresh mint leaves, lime juice, honey or agave syrup, and water. Stir gently to combine.

Infuse the Water

Let the mixture chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with lime slices and mint sprigs if desired.

Chill and Serve

Fresh mint leaves

Lime

Water

Honey or agave syrup

Lime slices

Mint sprigs

In a medium bowl, combine the feta cheese and cream cheese. Use a fork or a hand mixer to blend them together until smooth.

Mixing the Ingredients

Add in the olive oil, red pepper flakes, minced garlic, fresh parsley, and lemon juice. Mix until well combined.

Adding Flavor

Taste the mixture and add salt and black pepper as needed, adjusting the seasoning to your preference.

Seasoning

Transfer the Crazy Feta to a serving bowl and serve with pita bread, crackers, or fresh vegetables.

Serving

Feta cheese

Cream cheese

Red pepper flakes

Fresh parsley

Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife. Brush the cut sides with olive oil and place them on a baking sheet, cut side down. Roast for 25-30 minutes until the skin is wrinkled and the flesh is soft.

Roast the Eggplant

While the eggplant is roasting, peel the garlic cloves and lightly crush them.

Prepare the Garlic

Once the eggplant is done roasting, let it cool slightly. Scoop the flesh into a food processor. Add the roasted garlic, tahini, lemon juice, salt, black pepper, and cumin. Blend until smooth.