Herb and Chickpea Salad

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Healthy Show
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup grape tomatoes, halved
  • 1/2 English cucumber, stripped, seeded and cut in 1/2-inch chunks
  • 1/2 red onion, thinly sliced in half moon slices
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 (19-ounce) can chickpeas, rinsed and drained
recipe tools

Directions

Preheat oven to 400 degrees F.

Open a pita and cut in half. Rub the surface with a clove of garlic, and drizzle with olive oil. Give a sprinkle of salt. Bake for 10 minutes, or until medium brown.

Put the parsley, mint leaves, celery leaves, and oregano in a bowl. In another bowl, add the tomato, cucumber, and onion. Add the 4 tablespoons oil, salt to taste, and lemon juice. Toss together to coat evenly.

Just before serving, add the herbs to the vegetable bowl with the chickpeas. Toss together, taste and adjust seasoning. Add the toasted pita bread that you crunch into your hands to make smaller pieces, and serve.

Serves: 4; Calories: 298; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 8 grams; Total carbohydrates: 33 grams; Sugar: 3 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 246 milligrams

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