Photo of Middle Eastern Chickpea Salad by WW

Middle Eastern Chickpea Salad

Total Time
30 min
20 min
10 min
Fresh and flavorful, this 30-minute salad offers a wonderful combination of flavors and textures. Chickpeas are a staple of Middle Eastern cuisine. They are high in protein and are often utilized in soups, stews, and salads and are the traditional base for the ever-popular hummus. Here they are paired with shredded romaine, cherry tomatoes, red onion, sliced cucumbers, and fresh parsley. Once the vegetable and chickpea mixture is tossed with the homemade dressing, let it sit for at least 10 minutes so the flavors can mingle. This salad can be made one day ahead but don’t add the pita pieces until just before serving so that they stay crisp.


Olive oil cooking spray

3 spray(s)

Whole wheat pita

1 large, split open

Kosher salt

¾ tsp, divided

Ground cumin

½ tsp, divided

Fresh lemon juice

3 Tbsp


2 Tbsp

Olive oil

1½ Tbsp, extra-virgin

Black pepper

¼ tsp, freshly ground, or to taste

Canned 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 1/2-inch-thick pieces

Red onion

¼ cup(s), sliced, diced

Fresh parsley

½ cup(s), fresh, coarsely chopped

Romaine lettuce

6 cup(s), shredded, cut into thick shreds


  1. Place oven rack in middle position. Preheat oven to 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 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 1/2 teaspoon salt, remaining 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 flavors to blend.
  5. To serve, line each of four plates with 1 1/2 cups lettuce. Top each with a slightly heaping 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. Yields 1 salad per serving.