Photo of Middle Eastern Chickpea Salad by WW

Middle Eastern Chickpea Salad

Points® value
Total Time
30 min
20 min
10 min
A wonderful combination of flavours and textures. Let the chickpea mixture sit for a while for the best result.


Olive oil cooking spray

3 spray(s)

Whole wheat pita

1 large, split open

Kosher salt

¾ tsp(s), divided

Ground cumin

½ tsp(s), divided

Fresh lemon juice

3 tbsp(s)


2 tbsp(s)

Olive oil

1½ tbsp(s), extra-virgin

Black pepper

¼ pinch(es), freshly ground, or to taste

Canned undrained chickpeas

2 cup(s), rinsed and drained

Cherry tomatoes

2 cup(s), halved or quartered, yellow and/or red

English cucumber

medium, cut lengthwise, sliced into 1.25-cm (1/2-inch)-thi

Red onion

¼ cup(s), sliced, diced

Fresh parsley

½ cup(s), fresh, coarsely chopped

Chopped romaine lettuce

6 cup(s), cut into thick shreds


  1. Place oven rack in middle position. Preheat oven to 200ºC (400ºF). Line a baking sheet with aluminum foil or coat with cooking spray.
  2. Coat both sides of split pita with cooking spray; place rough side up on prepared baking sheet. Sprinkle tops with 1ml (1/4 teaspoon) each salt and cumin. Bake until crisp, about 5 to 7 minutes. Remove to a wire rack to cool.
  3. Meanwhile, in a large bowl, whisk together lemon juice, water, oil, remaining 2ml (1/2 teaspoon) salt, remaining 1ml (1/4 teaspoon) cumin and pepper.
  4. Add chickpeas, tomatoes, cucumber, onion and parsley; toss to coat. Let stand tossing occasionally, at least 10 minutes for flavours to blend.
  5. To serve, line each of four plates with 375ml (1 1/2 cups) lettuce. Top each with a slightly heaping 310ml (1 1/4 cups) chickpea mixture. Break 1/2 of each pita into small pieces over each salad. Drizzle any dressing left in bottom of bowl evenly over salads. Serve.
  6. Yields 1 salad per serving


This salad can be made 1 day ahead but add the pita pieces just before serving.