Chickpea Salad Pitas

5.0(13)

I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

by Brooke the Cook in·published 2008-04-28

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Lunch/Snacks

Servings

(4–6)

Total time

30 min

prep 10 min

Calories / serving

299 kcal

Ingredients (13)

serves

1 (16 ounce) can chickpeaschickpea
1/2 cucumber, diced (peeled if you like)cucumber
1/2 red pepper, dicedbell-pepper
1/2 red onion, finely choppedred-onion
2 tablespoons olive oilolive-oil
1 1/2 teaspoons balsamic vinegarbalsamic-vinegar
1/2 teaspoon garlic powdergarlic-powder
1/2 teaspoon oreganooregano
1/4 teaspoon fresh ground pepperpepper
sea salt, to tastesalt
lemon juice, to tastelemon-juice
2 -3 whole wheat pita bread, cut in halfbread
red leaf lettucered-leaf-lettuce

Instructions (3 steps)

01Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
02Cut pita bread in half, line both side with a few lettuce leaves.
03Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

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Rich recipe — supports nutrition-aware planning.