Ingredients
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1
-
1/2
-
1/2
-
1/2
-
2
-
1 1/2
-
1/2
-
1/2
-
1/4
-
-
-
2 - 3
-
-
-
Directions
Chickpea Salad Pitas, 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 , Delicious! I added chopped fresh tomato and avocado to mine , Great recipe! It’s fresh, healthy and delicious – just what I like in a recipe I did use extra oregano and lemon juice to give a bit more flavor to the dressing, but other than that I followed the recipe exactly Instead of serving in pita bread I just ate it as a salad with feta and tomatoes This is a perfect salad to make on Sunday night for a few work lunches during the week Thanks for posting
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Steps
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1
Done
|
Combine All Ingredients Except Pita's and Lettuce. Chill at Least 20 Minutes Before Serving to Let Flavors Mingle. |
|
2
Done
|
Cut Pita Bread in Half, Line Both Side With a Few Lettuce Leaves. |
|
3
Done
|
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). |
