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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving. Ingredients:
1 (16 ounce) can chickpeas |
1/2 cucumber, diced (peeled if you like) |
1/2 red pepper, diced |
1/2 red onion, finely chopped |
2 tablespoons olive oil |
1 1/2 teaspoons balsamic vinegar |
1/2 teaspoon garlic powder |
1/2 teaspoon oregano |
1/4 teaspoon fresh ground pepper |
sea salt, to taste |
lemon juice, to taste |
2 -3 whole wheat pita bread, cut in half |
red leaf lettuce |
Directions:
1. Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
2. Cut pita bread in half, line both side with a few lettuce leaves.
3. Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).
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