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Creamy Chick Pea Salad With Rosemary Pita Wedges

Created by Kchurchill5 on October 21, 2011

SALAD
2 cans (15 ounce each) chickpeas, drained and rinsed
3/4 cup seedless cucumber, peeled and diced (you can also use a regular cucumber, seeds removed)
1/2 small red onion, diced fine
3 tablespoons kalamata olives, seeded and rough chopped (black olives can be a substitute)
1/3 cup plum tomatoes, lightly seeded and diced
1/4 to 1/3 cup feta cheese, crumbled (I prefer to get a block and crumble it myself)
1/4 cup fresh mint, fine chopped
1 tablespoon fresh parsley, fine chopped
DRESSING
1 1/4 tablespoons olive oil

3 tablespoons fresh lemon juice
1 cloves garlic, minced (you can add a bit more if you like, I do)
1 tablespoon dijon mustard (I just add a bit more than 1 tablespoon for my tastes)
Salt and pepper to taste
PITA BREAD
4 whole wheat pita breads
2 to 3 teaspoons olive oil
1 teaspoon Italian or Greek seasoning
1 garlic clove, fine minced
Pinch red pepper flakes
1 tablespoon parmesan cheese, grated

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.
Step 4: Serve ... Serve the salad as is or over a bed of greens and the pita wedges on the side. ENJOY!