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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. 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
- In a large bowl combine beans, tomatoes, feta and mint.
- 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.
- 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.
- Serve salad with warm pita wedges for dipping.
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Reviews
This was a delicious salad. I was planning to go for a run before dinner, but one taste of this salad piled on top of a wedge of warm pita bread and I was in for half a bowl before I could stop myself. This has flavors that make you dream you are on the coast in Greece or Turkey. Give it a try before summer is over!1
This is a salad I'd make any time. Love all the ingredients.
Patricia
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