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Chickpea Salad Pita's
RECIPE BY: Brooke the Cook in WI
I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.
Posted on: Apr 28, 2008
Ingredients
Directions
1
Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.2
Cut pita bread in half, line both side with a few lettuce leaves.3
Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).
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Featured Reviews for This Recipe
From: Redsie
On May 11, 2008
This made for a tasty lunch! Next time I will use pita - used tortillas and the salad didn't want to stay in 
- loved this mix! Thanks Brooke! 
From: Dreamer in Ontario
On May 9, 2008
This makes a nice lunch. I used romaine lettuce because that't what I had on hand. Next time I'll add olives as a previous reviewer did. Made for photo tag.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/2 teaspoons balsamic vinegar 1/4 teaspoon fresh ground pepper |
||
| Calories 296 | ||
| Calories from Fat 80 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 511mg | 21% | |
| Potassium 362mg | 10% | |
| Total Carbohydrate 47.3g | 15% | |
| Dietary Fiber 8.1g | 32% | |
| Sugars 2.2g | ||
| Protein 9.3g | 18% | |
| Vitamin A 536mcg | 10% | |
| Vitamin B6 0.7mg | 35% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 34mg | 57% | |
| Vitamin E 1mcg | 4% | |
| Calcium 52mg | 5% | |
| Iron 2mg | 15% | |
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