Chickpea Salad

Chickpea Salad
Servings: 4 Prep 10 mins Cook 2 mins to 3 mins Start to Finish 12 mins

Ingredients

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

Make It

1. In a small bowl, whisk together dressing ingredients and set aside. Next, line four shallow salad bowls with butter lettuce leaves.

2. 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.

3. 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.

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