Creamy Chick Pea Salad With Rosemary Pita Wedges

15m
Prep Time

1-4h
Cook Time

1h 15m
Ready In

Recipe: #978

October 21, 2011

Categories: Salads, Bean Salad, Side Dishes, Beans, Chickpeas/Garbanzo, Greek, Mediterranean, Brunch, Fathers Day, Game/Sports Day Labor Day, Mothers Day, Picnic, Potluck, Heart Healthy, Low Cholesterol, Low Fat, Vegetarian, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"I love to serve this as a change from the traditional lettuce salad. Serve this as a starter course or as a side dish with some grilled pork, lamb or chicken. Even a bowl of soup with this would be a great light summertime dinner. Everything is very accessible and bought at any grocery stores. The salad can be put together in just minutes and it is also great to take to BBQ's. Serve with baked pita wedges (recipe below)."

Original is 4-8 servings

Metric US

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Step by Step Method

Step 1

Dressing ... In a small bowl, mix the lemon juice, dijon mustard, garlic and a pinch of both salt and pepper. Slowly whisk in the olive oil and refrigerate until ready to use. Whisk again right before serving.

Step 2

Salad ... I think this salad is best chilled, but it can also be served room temperature. In a medium size bowl, add 1 can of the chick peas and lightly mash. You can use potato masher or even a fork, but don't over do it, you still want a bit of texture. Then add in the other can, along with the onion, tomatoes, cucumber, olives, dressing and toss. Don't add the mint, parsley, or Feta until ready to serve. Chill 1-4 hours before serving.

Step 3

Pita Wedges ... I prefer whole wheat, but use your favorite. Mix the olive oil, garlic, seasoning, and red pepper flakes and brush on the bread, finish with the parmesan cheese. Bake in a 350 degrees for 10-12 minutes until lightly crisp. Cut in wedges and serve.