Middle Eastern Chickpea Salad
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A wonderful combination of flavours and textures. Let the chickpea mixture sit for a while for the best result.
Ingredients
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)
Water
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
⅓ 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
Instructions
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
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