Moroccan Chickpea Salad

Prep Time
30 min
Cook Time
5 min
Serves
4
Difficulty
Easy
Recipe Details
Ingredients
  • 2 small whole wheat pita(s)
  • 1 cup(s) plain fat free yogurt
  • 2 Tbsp olive oil
  • 1 tsp lemon zest, grated
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 tsp minced garlic
  • 1 tsp table salt
  • 1/2 tsp ground cumin
  • 30 oz chickpeas (15 oz), drained and rinsed
  • 2 large fresh tomato(es), ripe, diced (about 2 1/2 cups)
  • 1 large sweet red pepper(s), diced (about 1 1/4 cups)
  • 1 large yellow pepper(s), diced (about 1 1/4 cups)
  • 1 cup(s) shredded carrot(s)
  • 1/2 cup(s) uncooked scallion(s), sliced
  • 1/2 cup(s) mint leaves, fresh, cut into slivers (or chopped)
  • 8 leaf/leaves lettuce, green leaf-variety
  • 1/4 cup(s) raisins
  • 1/4 cup(s) sliced almonds, 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.
Notes
You could easily substitute chopped cilantro or parsley for the mint if you prefer.