Greek Chickpea Salad with Pita
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Ingredients
  • 1 can (15 oz.) chickpeas (garbanzo beans), rinsed and drained
  • 1 cup chopped tomatoes
  • ½ of a medium English cucumber, chopped
  • 6 oz. crumbled feta cheese
  • 1 tablespoon olive oil
  • Juice from ½ of a lemon
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground black pepper
  • ⅓ cup pitted and halved Kalamata olives
  • 4 whole wheat pita bread rounds (I like Joseph's brand)
  • Mixed greens (optional)
Instructions
  1. In a large bowl, stir together the chickpeas, tomatoes, cucumber and feta. Drizzle with the olive oil and lemon juice and sprinkle with the salt, pepper and oregano. Stir gently to evenly combine. Spoon mixture into bowls. Top each bowl with some of the olives. Serve with whole wheat pita bread rounds and mixed greens, if desired.
  2. *This recipe can be made in advance and stored in the refrigerator until ready to serve.
Recipe by Espresso and Cream at http://espressoandcream.com/2017/10/greek-chickpea-salad-pita.html