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.
- Portion size 6 servings
Ingredients
Dressing:
Method
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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 442 mg
- Protein 8 g
- Calories 259.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 35 g
%RDI
- Iron 15.0
- Folate 50.0
- Calcium 6.0
- Vitamin A 11.0
- Vitamin C 35.0
