Moroccan Chickpea Salad
5
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Who says salad isn’t satisfying enough for dinner? This fill-you-up recipe is packed with fiber-rich vegetables, chickpeas, nuts, and raisins tossed together in a yogurt-based dressing, providing a satisfying mix of flavors and textures. Chickpeas are a staple in Moroccan cuisine, and are rich in protein and add bulk and bite to this dish. Green leaf lettuce is a nice base, but you can also use butter lettuce or romaine to anchor this salad. This salad is served with oven-crisped pita chips for scooping.
Ingredients
Whole wheat pita
2 small
Plain fat free yogurt
1 cup(s)
Olive oil
2 Tbsp
Lemon zest
1 tsp, grated
Fresh lemon juice
1½ Tbsp
Jarred minced garlic
1½ tsp
Table salt
1 tsp
Ground cumin
½ tsp
Canned 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)
Scallions
½ cup(s), chopped or sliced, sliced
Peppermint leaves
½ cup(s), fresh, cut into slivers (or chopped)
Lettuce
8 leaf/leaves, large, green leaf-variety
Raisins
¼ cup(s)
Sliced almonds (unsalted, no oil or sugar added)
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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