Chickpea & pitta salad

Chickpea and pitta salad

A refreshing recipe with zesty Middle Eastern flavours and lots of complimentary textures

By , 21 September 2015

(1 vote)

Chickpea and pitta salad
  • 15 Mins
  • Serves: 4
  • Price: £1.37 per serving
Nutritional Info
Each 408g serving contains
  • Energy

    1841KJ

    440KCAL

    22%
  • Fat

    21.0g

    med

    30%
  • Saturates

    5.4g

    low

    27%
  • Sugars

    8.5g

    low

    9%
  • Salt

    0.55g

    low

    9%
of your reference intake.
Typical energy values per 100g: 451kJ/108kcal.
Ingredients
  • 4 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tbsp chopped flat-leaf parsley
  • 4 tbsp chopped mint leaves
  • 10cm piece cucumber, cut into small cubes
  • 4 vine-ripened tomatoes, diced
  • 4 spring onions, trimmed and chopped
  • 8 radishes, trimmed and sliced
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 pitta breads, plus extra to serve
  • 200g Greek-style yogurt, to serve
Method
  • In a large bowl, whisk together the olive oil, lemon juice, parsley and half of the chopped mint leaves. Season well.

  • Add the cucumber, tomatoes, spring onions, radishes and chickpeas to the dressing and toss so that everything is well coated. Set aside for 15 minutes for the flavours to infuse.

  • Toast two pitta breads and cut into pieces about the size of a postage stamp. Stir into the salad. Mix the Greek yogurt with the rest of the mint and transfer to a small serving dish to accompany the salad.