Updated Mar 10, 2017Chatelaine
olive oil, divided
garlic clove, minced
English cucumber, finely diced
cherry tomatoes, halved
red onion, finely chopped
canned chickpeas, drained and rinsed
finely chopped parsley
finely chopped mint
crumbled feta, (optional)
- POSITION racks in top and bottom thirds of oven. Preheat to 400F. Slice each pita along the seams into 2 rounds. You will have 4 rounds. Brush both sides of pitas with 1 tbsp oil and arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching sheets and flipping halfway through, until golden and crisp, about 8 min. Let cool slightly, then break into bite-sized pieces.
- WHISK lemon juice with remaining 2 tbsp oil, garlic and salt in a large bowl. Season with fresh pepper. Stir in cucumber, tomatoes, red onion, chickpeas, parsley, mint and toasted pita until well coated. Transfer to a platter. Sprinkle with feta. Kitchen note: This recipe is a great way to use up stale pita bread (and genius in a lunch box).
NutritionCalories 325, Protein 10 g, Carbohydrates 45 g, Fat 13 g, Fibre 8 g, Sodium 631 mg. Excellent source of vitamin C
The easiest way to halve cherry tomatoes