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Receta Chickpea and Tomato Salad with Grilled Pita
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.

Calificación: 4.3/5
Avg. 4.3/5 6 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  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.