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Chickpea Salad

For dressing
    2     tablespoons olive oil
    2     tablespoons lemon juice
    1     tablespoon water
    1⁄2     teaspoon Dijon mustard
    1⁄2     teaspoon dried mint
    1⁄2     teaspoon dried oregano
    1     garlic clove, minced

For salad
    12     large leaves butter lettuce
        Cooking spray
    2     large whole-wheat pitas, cut into small wedges
    1     15-ounce can chickpeas, rinsed and drained
    1     cup cherry tomatoes
    20     kalamata olives
    1     red bell pepper, chopped
    1     cucumber, diced
    1⁄2     red onion, chopped

 

In a small bowl, whisk together dressing ingredients and set aside. Next, line four shallow salad bowls with butter lettuce leaves. 
Coat a large cast iron or nonstick skillet with cooking spray and place over high heat. Add pita wedges and toast, turning with tongs until golden, about 2-3 minutes. Reserve for tossing.

Place remaining ingredients in a large bowl and toss with dressing until well coated. Add toasted pita wedges and toss lightly. Divide equally among salad bowls. Serve immediately.

Nutrition Information:

Per serving (2 cups): 325 calories,
11% protein (9 g), 59% carbohydrate (48 g), 30% fat (11 g), 9 g fiber, 92 mg calcium, 88 mg vitamin C, 4 mg iron, 111 mcg folate.