Chickpea Salad With Cumin and Lemon

This is a recipe from the Coup de Pouce. This is an express recipe.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 2  pita bread
• 3  tablespoons lemon juice
• 2  tablespoons olive oil
• 2  teaspoons ground cumin
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 19  ounces chickpeas, rinsed and drained
• 3  plum tomatoes, chopped
• 1  cup English cucumber, chopped
• 1  cup green bell pepper, chopped
• 3  green onions, cut in fine strips
• 1⁄2 cup walnuts, chopped
• 1⁄4 cup of fresh mint, chopped or 1  teaspoon dried mint
• 8  boston lettuce leaves
• 1⁄3 cup feta cheese, crumbled

Directions

1. Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
2. Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.