Middle Eastern Chickpea Salad
Serves 4
6 WW points per serving
3 sprays olive oil cooking spray
1 large whole-wheat pita, split open
3/4 tsp. kosher salt, divided
1/2 tsp. ground cumin, divided
3 Tbsp. fresh lemon juice
2 Tbsp. water
1-1/2 Tbsp. extra-virgin olive oil
1/4 tsp. freshly ground black pepper
2 C canned chickpeas, rinsed & drained
2 C halved or quartered grape tomatoes
1/3 English cucumber, cut lengthwise, sliced into 1/2" thick pieces
1/4 C diced red onion
1/2 C coarsely chopped fresh parsley
6 C thickly shredded romaine lettuce
1 large whole-wheat pita, split open
3/4 tsp. kosher salt, divided
1/2 tsp. ground cumin, divided
3 Tbsp. fresh lemon juice
2 Tbsp. water
1-1/2 Tbsp. extra-virgin olive oil
1/4 tsp. freshly ground black pepper
2 C canned chickpeas, rinsed & drained
2 C halved or quartered grape tomatoes
1/3 English cucumber, cut lengthwise, sliced into 1/2" thick pieces
1/4 C diced red onion
1/2 C coarsely chopped fresh parsley
6 C thickly shredded romaine lettuce
Place oven rack in middle position. Preheat oven to 400 degrees F. Line a baking sheet with foil.
Coat both sides of the pita with cooking spray; place rough side up on baking sheet. Sprinkle tops with 1/4 tsp. each salt and cumin. Bake until crisp, 5 to 7 minutes. Remove to a wire rack to cool.
Meanwhile, in a large bowl, whisk together lemon juice, water, oil, remaining 1/2 tsp. salt, remaining 1/4 tsp. cumin, and pepper.
Add chickpeas, tomatoes, cucumber, onion, and parsley; toss to coat. Let stand, tossing occasionally, at least 10 minutes for flavors to blend.
To serve: line each of four plates with 1-1/2 C lettuce; top with slightly heaping 1-1/4 C chickpea mixture. Break 1/2 of each pita into small pieces over each salad. Drizzle any dressing left in bowl evenly over salads. Serve.
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