Chickpea Salad Pitas

By CarolineNGa

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

Preparation

Step 1

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).

Nutritional Facts for Chickpea Salad Pitas

Serving Size: 1 (155 g)
Servings Per Recipe: 4
Amount Per Serving% Daily
ValueCalories 299.0 Calories from Fat 8027%Total Fat 8.9 g13%Saturated Fat 1.2 g6%Cholesterol 0.0 mg0%Sodium 512.0 mg21%Total Carbohydrate 47.5 g15%Dietary Fiber 8.1 g32%Sugars 2.4 g9%Protein 9.3 g