Charred Chickpea & Herb Salad with Crispy Pita
Ingredients
- 2 canschickpeas (15 oz each)
- 1½ cupscherry tomatoes
- 1 mediumcucumber
- ½ smallred onion
- ½ cupfresh parsley
- ¼ cupfresh mint
- 4 ouncesfeta cheese
- 1lemon
- 4 tablespoonsolive oil
- 2 clovesgarlic
- 2 largepita bread
- ·salt
- ·black pepper
- ½ teaspoonsmoked paprika
Prep
- 01
Halve 1.5 cups cherry tomatoes and dice 1 medium cucumber.
- 02
Dice 0.5 small red onion, chop about 0.5 cup fresh parsley and 0.25 cup fresh mint, and mince 2 cloves garlic.
- 03
Crumble 4 ounces feta cheese and juice 1 lemon.
- 04
Cut 2 large pitas into triangles.
Method
- 01
Preheat oven to 400°F. Drain and pat dry 2 cans of chickpeas. Toss with 2 tablespoons olive oil, 0.5 teaspoon smoked paprika, salt, and pepper.
- 02
Spread chickpeas on a baking sheet and roast for 12–15 minutes, stirring halfway through, until golden and crispy.
- 03
Meanwhile, brush pita bread lightly with olive oil, season with salt and pepper, and cut into triangles. Bake alongside chickpeas for the last 5–7 minutes until golden and crisp.
- 04
While everything cooks, combine diced cucumber, halved cherry tomatoes, diced red onion, chopped fresh parsley, and chopped fresh mint in a large bowl.
- 05
Whisk together 2 tablespoons olive oil, 2 teaspoons lemon juice, minced garlic, salt, and pepper in a small bowl to make the dressing.
- 06
Toss salad with dressing. Top with warm roasted chickpeas and crumbled feta cheese. Serve with warm pita triangles.
Spice Tips
Boost warmth with a pinch of cayenne pepper mixed into the dressing. Add more paprika to the chickpeas for deeper smokiness. A small pinch of sumac adds bright tang if you have it.
Make the salad base and dressing up to 2 hours ahead; add chickpeas just before serving so they stay crispy. Substitute crumbled goat cheese or ricotta salata for feta if preferred.