CHOPPED-CHICKPEA-SALAD PITAS

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Chopped-Chickpea-Salad Pitas image

Round out this cool summer lunch with spears of cucumber and some fresh berries.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for serving
1/2 teaspoon lemon zest plus 2 teaspoons juice
1 anchovy fillet, minced (optional)
3/4 cup cooked chickpeas, coarsely chopped
3 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and drained
1 tablespoon minced shallot
Salt and pepper
1 cup baby arugula
1 small pita (4 inch), halved and split

Steps:

  • In a large bowl, whisk together oil, lemon zest and juice, and anchovy if using. Stir in chickpeas, parsley, capers, and shallot; season with salt and pepper. To serve, stuff pita halves with chickpea salad and arugula. Drizzle with oil if desired.

Nutrition Facts : Calories 437 g, Fat 17 g, Fiber 11 g, Protein 14 g, SaturatedFat 2 g

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