Chickpea Pita Salad

Author: Canadian Living

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

  • 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 teaspoons lemon juice
  • 1 teaspoon ground sumac
  • 1 teaspoon ground zatar
  • 2 cloves of garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

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
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea Pita Salad

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