FROM THE CLEAR SYNC KITCHEN / lunch
Crispy Chickpea Chopped Pita Salad
Crunchy spiced chickpeas and toasted pita over crisp chopped vegetables
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The ingredients
Listed major allergens: Wheat, Sesame. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Heat oven to 425°F. Pat chickpeas very dry with towels.
- 02
Toss chickpeas with 2 tbsp olive oil, smoked paprika, cumin, 0.5 tsp salt and 0.25 tsp pepper. Spread on a sheet pan in one layer and roast for 20 to 25 minutes, stirring halfway.
- 03
Toss pita pieces with 1 tbsp olive oil and 0.25 tsp salt on a second pan.
- 04
Add pita to the oven for the final 8 to 10 minutes, checking often and removing when golden.
- 05
Whisk tahini, lemon juice, garlic, remaining 0.5 tsp salt, remaining 0.25 tsp pepper, remaining 2 tbsp olive oil, and cold water until creamy.
- 06
Combine romaine, cucumber, tomatoes, red onion, and parsley in a large bowl.
- 07
Reserve 2 tbsp dressing, toss salad with the rest, then top with chickpeas and pita. Drizzle with reserved dressing and serve promptly.
Add the crisp toppings immediately before serving.
Make tomorrow easier
Refrigerate chickpeas, chopped vegetables and dressing separately for up to 2 days; re-crisp chickpeas in the oven. Keep toasted pita dry in an airtight container and add just before eating. Sample recipe; not kitchen-tested. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Crisp chickpeas and toasted pita add satisfying crunch against juicy vegetables and a creamy lemon-tahini dressing.
Cholesterol goals
Chickpeas, whole-wheat pita and olive oil can fit a fiber-focused eating pattern that could help lower LDL cholesterol.
NHLBI · Cholesterol and food patterns ↗