Herb and Chickpea Salad
"Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 pita bread, pocket
- 1 garlic clove
- 4 tablespoons olive oil, plus more for drizzling
- 2 good handfuls fresh parsley leaves, chopped
- 1⁄2 cup fresh mint leaves
- 1⁄2 cup celery leaves
- 1 sprig fresh oregano leaves
- 1 cup grape tomatoes, halved
- 1⁄2 English cucumber, stripped, seeded and cut in 1/2-inch chunks
- 1⁄2 red onion, thinly sliced in half moon slices
- salt & freshly ground black pepper
- 1 lemon, juice of
- 1 (19 ounce) can chickpeas, rinsed and drained
directions
- Preheat oven to 400 degrees F.
- Open a pita and cut in half. Rub the surface with a clove of garlic, and drizzle with olive oil. Give a sprinkle of salt. Bake for 10 minutes, or until medium brown.
- Put the parsley, mint leaves, celery leaves, and oregano in a bowl. In another bowl, add the tomato, cucumber, and onion. Add the 4 tablespoons oil, salt to taste, and lemon juice. Toss together to coat evenly.
- Just before serving, add the herbs to the vegetable bowl with the chickpeas. Toss together, taste and adjust seasoning. Add the toasted pita bread that you crunch into your hands to make smaller pieces, and serve.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
