This is a print preview of "Chickpea and Tomato Salad with Grilled Pita" recipe.

Chickpea and Tomato Salad with Grilled Pita Recipe
by Nancy Miyasaki

Chickpea and Tomato Salad with Grilled Pita

This is a refreshing and delicious salad. It's healthy and filling, so a good salad to serve with soup or another lighter dish. It's super quick if you use canned garbanzo beans, or save money by using dried chickpeas. This is a great side dish for when you are grilling.

Rating: 4.3/5
Avg. 4.3/5 6 votes
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 2 15oz cans garbanzo beans (chickpeas) rinsed and drained, or 2 cups dried garbanzo beans soaked in water over night
  • 6 roma tomatoes (or other good tomatoes) coarsely diced
  • 4 oz crumbled feta cheese
  • 1/4 cup lightly packed fresh mint leaves (basil can substitute)
  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 Tbsp sugar
  • 1/2 tsp fresh ground black pepper
  • 2 pita rounds

Directions

  1. In a large bowl combine beans, tomatoes, feta and mint.
  2. In a screw top jar, or other sealable container, combine vinegar, olive oil, 1 Tbsp sugar and 1/2 tsp black pepper. Shake to combine. Pour over salad mixture and set aside.
  3. Grill pita bread on a grill over medium until warm and toasted. Or broil briefly on each side (no more than 1 minutes per side or it will burn). Transfer to a cutting board and cut into wedges.
  4. Serve salad with warm pita wedges for dipping.