Moroccan Chickpea Salad
5
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This fill-you-up recipe is packed with fibre-rich vegetables, chickpeas, nuts and raisins, all tossed together in a delicious garlic-yogurt dressing.
Ingredients
Whole wheat pita
2 small
Plain fat free yogurt
1 cup(s)
Olive oil
2 tbsp(s)
Lemon zest
1 tsp(s), grated
Fresh lemon juice
1½ tbsp(s)
Minced garlic
1½ tsp(s)
Table salt
1 tsp(s)
Cumin seeds
½ tsp(s), 1 tsp cumin seeds (whole seeds preferred)
Canned undrained chickpeas
30 oz, drained and rinsed
Tomato
2 large, ripe, diced (about 2 1/2 cups)
Red bell pepper
1 large, diced (about 1 1/4 cups)
Yellow bell pepper
1 large, diced (about 1 1/4 cups)
Shredded carrots
1 cup(s)
Uncooked scallions
½ cup(s), sliced
Peppermint leaves
½ cup(s), fresh, cut into slivers (or chopped)
Lettuce
8 piece(s), green leaf-variety
Raisins
¼ cup(s)
Sliced almonds
¼ cup(s), toasted
Instructions
1
Preheat oven to 475°F. Cut each pita into 6 wedges and place on a baking sheet. Bake until “chips” are crisp, about 5 minutes.
2
Meanwhile, in a large bowl, whisk together yogurt, oil, lemon zest and juice, garlic, salt and cumin seeds until blended. Add chickpeas, tomatoes, peppers, carrots, scallions and mint; toss to mix and coat.
3
Line each of 4 plates with 2 lettuce leaves; top each with 2 cups of salad mixture and place 3 pita wedges on top. Sprinkle each serving with 1 tablespoon each of raisins and almonds; serve.
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