Chick Pea Salad in Pita Bread

Name: Chick Pea Salad in Pita Bread
Yield: Makes 4 Generous Sandwiches
Cuisine: United States
Ingredients: Pinch ground cumin; ½ cup lowfat yogurt; Hot pepper sauce; ½ cup diced ripe tomato; ½ cup slivered red onion; 4 whole wheat pita breads, 1 edge slit and pockets opened; Salt and Freshly ground pepper; ½ cup thinly sliced seedless or seeded cucumber; 4 cups mixed salad greens, torn into bite-size pieces; 3 tablespoons fresh lemon juice, or more to taste; ½ cup finely chopped parsley; ½ garlic clove, crushed; 1 tablespoon extra virgin olive oil; 1 can (19 ounces) chick peas, drained and rinsed

Preparation info

Makes
4
Generous Sandwiches

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Canned chick peas are the basis of a quick Middle Eastern-style salad, which can be stuffed into pita bread and moistened with seasoned yogurt. The yogurt dressing stands in for the fat-rich tahini usually included in hummus.

Ingredients

1 can (19 ounces) chick peas, drained and rinsed
½ cup finely chopped parsley

Americas
United States
Lunch
Vegetarian
Spicy

Method

Combine the chick peas, parsley, lemon juice, olive oil, and garlic, and salt and pepper to taste in a large bowl. Stir to blend. (The chick pea mixture can be prepared 1 day ahead.)
Just before serving, add the salad greens, cucumber, red onion, and tomato to the chick peas and toss to combine. Correct the seasonings, adding more lemon juice and/or salt an