Chickpea Pita Salad
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.
Servings: 4 to 6
Ingredients:
| 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% |
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2 pita breads
Half English cucumber (about 6 inches/15 cm)
4 green onions, sliced
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 cup (250 mL) corn kernels
1/4 cup (50 mL) each chopped fresh parsley and mint
3 cups (750 mL) torn romaine leaves
Dressing:
1/4 cup (50 mL) olive oil
3 tbsp (45 mL) lemon juice
1 tsp (5 mL) ground sumac or zatar
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and 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
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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.
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