Chickpea and Pita Salad

  January 3, 2013  |    Blog

You say chickpea, we say garbanzo! Whatever you call the legume, it adds a great texture to this scrumptious Chickpea and Pita Salad! This is a fiber packed meal thanks in part to the chickpeas that also help keep your energy at an even keel—so needed during these colder days!

This dish is also a great way to get anti-bloating potassium and vitamins. And wait until you try the dressing!

As if this salad wasn’t already to-die-for without dressing, we flipped over this dressing which adds the distinctive flavors of olives, anchovies, and garlic. Can’t wait to hear what you think!

Chick Pea Pita Salad

Salad Ingredients:

(Serves 8)

  • 4 sesame pita breads (If you cannot find sesame pita bread, you can substitute whole wheat pita breads)
  • 2 cans (15 ounces) chickpeas, rinsed and drained
  • 1 cucumber, diced
  • 4 large beefsteak tomatoes
  • 6 scallions, chopped
  • 1/2 cup pitted black olives, preferably kalamata olives

Dressing Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons olive tapenade
  • 1 tablespoon chopped fresh mint
  • Pepper


  • Preheat the oven broiler. Split the pita breads in half by cutting them open. Place them on a baking sheet. Toast under the broiler until golden brown and crisp, turning once, then allow to cool. Tear into bite-size pieces.
  • Put the chickpeas, cucumber, tomatoes, scallions, and olives in a serving bowl. For the dressing, whisk together the olive oil, vinegar, tapenade, mint, and pepper to taste. Drizzle over the vegetables and toss together.
  • Just before serving, add the pieces of pita bread and mix well. Serve garnished with sprigs of fresh mint. Serves 8.

Nutritional Information (per serving): Calories: 269; Fat: 6g; Carbohydrates: 44g; Sugar: 8g; Protein: 11g; Fiber: 8g


What do you make with chickpeas? And do you say garbanzo or chickpea?

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