Toby’s soccer game was right after dinner last night, so we needed to eat something light. This salad turned out really well! It’s so dang simple, but it’s really tasty. Liam even liked it, once I picked out the tomatoes from his portion. I did leave out the mint because I am discovering that I do not like mint. There, I said it. I wasn’t going to get the grill going just to grill some pita, so I just heated our up in the toaster oven. This makes for a nice light summer meal.
Chickpea Salad with Grilled Pita
(Better Homes and Gardens)
2 15-oz. cans no-salt-added garbanzo beans (chickpeas) or regular garbanzo beans (chickpeas), rinsed and drained
6 Campari or Roma tomatoes, sliced
4 oz. crumbled feta cheese with tomato and basil
1/4 cup lightly packed small fresh mint leaves (I omitted)
1/3 cup white vinegar
1/4 cup olive oil
1 to 2 pita bread rounds
1. In large bowl combine beans, tomatoes, feta, and mint. In a screw-top jar combine vinegar, oil, 1 Tbsp. sugar, and 1/2 tsp. black pepper; shake to combine. Pour over salad mixture; set aside.
2. Grill pita bread rounds on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut in wedges. Makes 4 servings.
Calories 454, Total Fat (g)22, Cholesterol (mg)21, Sodium (mg)878, Carbohydrate (g)49, Fiber (g)10, Protein (g)17
makes 4 servings