Chickpea Pita Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 259 |
| pro | 8 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 442 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 15 |
| vit A | 11 |
| vit C | 35 |
| folate | 50 |
Grilled pitas add a bit of crunch to this end-of-summer salad. Divide it into two or three large portions for a refreshing vegetarian main meal.
Ingredients
- 2 pita breads
- 1/2 English cucumber
- 4 green onions, sliced
- 1 canned chickpeas, drained and rinsed
- 1 cup corn kernels
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves
- 3 cups torn romaine leaves
- Dressing
- 1/4 cup olive oil
- 3 tsp lemon juice
- 1 tsp ground sumac or zatar
- 2 cloves of garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
Dressing: In small bowl, whisk together oil, lemon juice, sumac, garlic, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place pitas on rimmed baking sheet; bake in 425ºF (220ºC) oven until golden and crispy, about 8 minutes. Let cool; tear into bite-size pieces.
Cut cucumber into 1-inch (2.5 cm) chunks; place in large bowl. Add onions, chickpeas, corn, parsley and mint; pour dressing over top and toss to combine. Add pita pieces and romaine; toss again.
Additional information :
Substitution: Sumac, a berry that's dried and usually sold ground, is a common spice in Middle Eastern cuisine. It has a fruity, astringent taste that is similar to that of lemons. Look for it in Middle Eastern stores and some supermarkets. If you can't find sumac (or zatar, a spice blend), use 1 tsp (5 mL) grated lemon rind.
- Keywords : Chickpeas; Salad; Vegan; Middle-Eastern and North African; Vegetarian;
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