Herb and Chickpea Salad

Total Time
30mins
Prep
20 mins
Cook
10 mins

Full of bright flavor, Chuck Hughes’ salad is a lovely mix of parsley, mint and oregano and is bulked up with tomatoes, cucumber, and chickpeas. Toasted and crumbled pita bread is an inventive way to replace traditional croutons! This is really inexpensive if you use herbs from your garden. From the Cooking Channel.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Open a pita and cut in half. Rub the surface with a clove of garlic, and drizzle with olive oil. Give a sprinkle of salt. Bake for 10 minutes, or until medium brown.
  3. Put the parsley, mint leaves, celery leaves, and oregano in a bowl. In another bowl, add the tomato, cucumber, and onion. Add the 4 tablespoons oil, salt to taste, and lemon juice. Toss together to coat evenly.
  4. Just before serving, add the herbs to the vegetable bowl with the chickpeas. Toss together, taste and adjust seasoning. Add the toasted pita bread that you crunch into your hands to make smaller pieces, and serve.
Most Helpful

5 5

This makes a beautiful salad. I made it as directed, with the exception of toasting the pita for topping. We are watching our calories. The second night I served it topping a larger green salad with an additional drizzle of olive oil and squeeze of lemon...it was even tastier this way. Thanks for posting.