Middle Eastern Chickpea Salad

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

olive oil cooking spray

3 spray(s)

whole wheat pita(s)

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

chickpeas (15 oz)

2 cup(s), rinsed and drained

fresh cherry tomato(es)

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

English cucumber(s)

medium, cut lengthwise, sliced into 1/2-inch-thick pieces

uncooked red onion(s)

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

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