Chickpea and Pita Salad

[Guest guest]

Chickpea and Pita Salad

This dish is based on fattoush, the popular salad enjoyed in Lebanon and

Syria,

and it makes a satisfying main dish that is high in fiber.

 

4 sesame pita breads, grilled*

2 cans (15 oz. ea.) chickpeas, rinsed and drained

1 cucumber, diced

4 large beefsteak tomatoes, chopped

6 scallions, chopped

1/2 cup pitted black olives, preferably kalamata olives

 

~~~Dressing~~~

1-1/2 TB extra virgin olive oil

1 TB balsamic vinegar

2 TB olive tapenade, or chopped olives

1 TB fresh mint, chopped

Ground black pepper

 

Preheat the oven broiler. Split the pita breads in half by carefully cutting

them open with a sharp knife.

Place them on a baking sheet. Toast under the broiler until golden brown and

crisp, turning once, then

allow to cool. Tear into bite size pieces.

 

Put the chickpeas, cucumber, tomatoes, scallions, and olives in a serving

bowl.

 

To make the Dressing: Whisk together the olive oil, vinegar, tapenade, mint,

and pepper to taste.

Drizzle over the vegetables and toss together.

 

Just before serving, add the pieces of pita bread and mix well. Serve

garnished with sprigs of fresh mint.

 

Serves: 8.

 

*Note: It's important to toast the pita bread until it is really crisp and

golden or it will quickly become soggy

when mixed with the other ingredients.

 

Nutrition Information:

Per serving = Calories 269, fat 6 g, sat fat 1 g, cholesterol 0 mg,

sodium 365 mg, carbs 44 g, fiber 8 g, protein 11 g.