Ingredients
Units
Scale
- 2 whole-wheat or other whole grain pitas
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons za’atar (or mixture of dried thyme and sesame seeds)
- 4 packed cups mesclun or mixed baby greens (4 ounces)
- 1 (15-ounce) can organic chickpeas, drained
- 1 cup thinly sliced Kirby or English cucumber
- 1 cup heirloom cherry or grape tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1/4 cup packed fresh small mint leaves
- 1/8 teaspoon sea salt
- 1 recipe Lemony Tahini Dressing (see below)
Instructions
- Preheat the oven to 350°F. Brush both sides of pitas with the olive oil. Sprinkle one side with za’atar. Cut pitas into 8 wedges each and arrange on a large baking sheet. Bake until brown and crisp, about 15 minutes. (Note: Baking time will vary based on thickness of pita bread.) Set aside on a rack to cool.
- In a large bowl, toss together mesclun, chickpeas, cucumber, tomatoes, onion, mint, and salt.
- Transfer to individual plates or bowls, add pita chips, and drizzle with the lemony tahini dressing. Adjust seasoning and serve. (Hint: If desired, sprinkle with some grated lemon zest a pinch of ground sumac for extra zing.)
Notes
Per serving: 360 calories, 18g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 590mg sodium, 40g total carbohydrate, 9g dietary fiber, 2g sugars, 12g protein
LEMONY TAHINI DRESSING: Whisk together 1/4 cup tahini, 3 Tbsp. lemon juice, 2 Tbsp. cold unsweetened green tea or water, 1 Tbsp. extra-virgin olive oil, 1 large minced garlic clove, 1/4 tsp. ground cumin, and 1/8 tsp. each sea salt and ground cayenne pepper. (Hint: Drizzle in a little more tea or water, if needed, for desired consistency.)
- Category: Salad
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 2 cups
