Chickpea Salad Pitas

7
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"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. "

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (118.3 g)
  • Calories 342.7
  • Total Fat - 9.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0 mg
  • Sodium - 62.2 mg
  • Total Carbohydrate - 51.1 g
  • Dietary Fiber - 13.8 g
  • Sugars - 9.2 g
  • Protein - 15.5 g
  • Calcium - 91.8 mg
  • Iron - 5.1 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0.4 mg

Step 1

Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.

Step 2

Cut pita bread in half, line both side with a few lettuce leaves. 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).

Tips & Variations


No special items needed.

Tags : Lunch

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