Super Fast
Chickpea Salad with Toasted Pita Chips
Parmesan Chopped Salad
Ingredients
- 3 (4-oz) whole wheat pitas
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 (15-oz) cans chickpeas, drained and rinsed
- ¼ cup pine nuts, toasted
- 2 Tbsp olive oil
- 2 Tbsp capers, minced
- 2 Tbsp fresh chopped basil
- 1 Tbsp fresh lemon juice
- 2 Tbsp mayonnaise
- ½ tsp ground cumin
Instructions
- Preheat oven to 375°F. Split pitas in half to make 6 rounds. Cut each pita round into 6 wedges. Place pita wedges on a baking sheet; lightly coat with cooking spray. Sprinkle with ¼ tsp salt and ¼ tsp pepper. Bake 10 minutes or until crisp.
- Place chickpeas in food processor; pulse 2 to 3 times or until minced. Combine chickpeas, pine nuts, olive oil, capers, basil, lemon juice, mayonnaise, ground cumin, and remaining ¼ tsp each salt and pepper.
Side Dish Ingredients
- 6 cups torn romaine lettuce (about 1 head)
- 1 pint grape tomatoes, halved
- 1 cup freshly shredded Parmesan cheese
- ½ cup chopped red onion
- 1 seedless cucumber, cut into chunks
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Combine lettuce, tomatoes, cheese, onion, and cucumber in a large bowl. Pour vinaigrette over salad; toss.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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