Image Map

Thursday, July 29, 2010

Chickpea Salad with Crispy Pita

Print Friendly and PDF

I have had this for lunch twice in the past week. It's that good. Every time I make it, someone in my family comes & tells me how good it looks & wants to share it. It's that good.

1 can garbanzo beans (chickpeas) drained & rinsed
3 diced tomatoes
2 oz. crumbled feta cheese
2 Tbsp chopped fresh basil
3 Tbsp red or white wine vinegar
2 Tbsp olive oil
salt & pepper
2 pita rounds

Slice pita into wedges. Brush both sides with olive oil & season with garlic salt. Bake @ 400 degrees for about 10 minutes, until crisp on the outside- flip half way through baking.

While pita is baking, combine the other ingredients for the salad. Season with salt & pepper. Serve with pita wedges. The salad is really chunky, so I have found it wasier to break the pita into bitesized pieces & put it all in a bowl together to eat it.


Carrie's Experimental Kitchen said...

This looks so tasty and healthy too. Thanks for a great recipe!

Andrea said...

Found your site through Amee's link party, this salad looks great! I look forward to trying it.

Andrea said...

Looking forward to trying this! Thanks for sharing.

Amee said...

I could make a meal out of this delicious salad. I can't wait to make it!! Thank you for sharing on Fit and Fabulous. :)

Blog Widget by LinkWithin
Image Map