Serves 6.
Note: Whole grains are always a good way to go with pita, but if you have some white pitas hanging around, by all means don't let them go to waste. Sumac is available at Penzey's Spices, food co-ops and many well-stocked grocery stores. From Robin Asbell.
• 2 large whole-wheat pita bread
• 1/4 c. extra-virgin olive oil, plus more for brushing
• 2 tbsp. fresh lemon juice
• 1 garlic clove, pressed
• 1/2 tsp. salt
• 1 (15-oz.) can chickpeas, drained
• 1 small romaine lettuce, washed and torn
• 1 large tomato, cut in wedges
• 4 medium radishes, trimmed and quartered
• 1 large cucumber, seeded and sliced
• 1/2 c. red cabbage, slivered
• 1/2 c. fresh parsley
• 1/2 c. fresh mint
• 2 tsp. ground sumac, optional (see Note)
Directions
Preheat the oven to 375 degrees. Brush the pita bread lightly on both sides with olive oil, then slice the rounds into 8 thin wedges (or just tear the pita into chunks). Place on a sheet pan and bake for 8 to 10 minutes, until toasted and crisp. Let cool completely before storing in an airtight container for up to 4 days.
For the salad dressing: Whisk the 1/4 cup olive oil, lemon juice, garlic and salt, and reserve. Drain the chickpeas and reserve.
For the salad: In a large bowl, place the lettuce and pile on the chickpeas, tomatoes, radishes, cucumber, red cabbage, parsley and mint.
Just before serving, top with the pita pieces and drizzle with the olive oil dressing. Toss to mix, and sprinkle with sumac, if desired.
Nutrition information per serving:
Calories260
Fat12 g
Sodium470 mg
Carbohydrates34 g
Saturated fat2 g
Total sugars6 g
Protein8 g
Cholesterol0 mg
Dietary fiber8 g
Exchanges per serving: 1 vegetable, 2 starch, 2 fat.
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