Post by amirah on Sept 9, 2013 10:52:42 GMT -5
Middle Eastern Chickpea Salad
Weight Watchers Recipe
6 PointsPlus Value
Serves: 4
A wonderful combination of flavors and textures. Let the chickpea mixture sit for a while for the best result.
3 spray(s) olive oil cooking spray
1 large whole wheat pita(s), split open
3/4 tsp kosher salt, divided
1/2 tsp ground cumin, divided
3 Tbsp fresh lemon juice
2 Tbsp water
1 1/2 Tbsp olive oil, extra-virgin
1/4 tsp black pepper, freshly ground, or to taste
2 cups canned chickpeas (undrained), rinsed and drained
2 cups fresh cherry tomato(es), halved or quartered, yellow and/or red
1/3 medium English cucumber, cut lengthwise, sliced into 1/2-inch-thick pieces
1/4 cup (sliced) uncooked red onion, diced
1/2 cup fresh parsley, fresh, coarsely chopped
6 cups (shredded) romaine lettuce, cut into thick shreds
Place oven rack in middle position. Preheat oven to 400ºF. Line a baking sheet with aluminum foil or coat with cooking spray.
Coat both sides of split pita with cooking spray; place rough side up on prepared baking sheet. Sprinkle tops with 1/4 teaspoon each salt and cumin. Bake until crisp, about 5 to 7 minutes. Remove to a wire rack to cool.
Meanwhile, in a large bowl, whisk together lemon juice, water, oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon cumin and pepper.
Add chickpeas, tomatoes, cucumber, onion and parsley; toss to coat. Let stand tossing occasionally, at least 10 minutes for flavors to blend.
To serve, line each of four plates with 1 1/2 cups lettuce. Top each with a slightly heaping 1 1/4 cups chickpea mixture. Break 1/2 of each pita into small pieces over each salad. Drizzle any dressing left in bottom of bowl evenly over salads. Serve. Yields 1 salad per serving.
Note: This salad can be made 1 day ahead but add the pita pieces just before serving.
Weight Watchers Recipe
6 PointsPlus Value
Serves: 4
A wonderful combination of flavors and textures. Let the chickpea mixture sit for a while for the best result.
3 spray(s) olive oil cooking spray
1 large whole wheat pita(s), split open
3/4 tsp kosher salt, divided
1/2 tsp ground cumin, divided
3 Tbsp fresh lemon juice
2 Tbsp water
1 1/2 Tbsp olive oil, extra-virgin
1/4 tsp black pepper, freshly ground, or to taste
2 cups canned chickpeas (undrained), rinsed and drained
2 cups fresh cherry tomato(es), halved or quartered, yellow and/or red
1/3 medium English cucumber, cut lengthwise, sliced into 1/2-inch-thick pieces
1/4 cup (sliced) uncooked red onion, diced
1/2 cup fresh parsley, fresh, coarsely chopped
6 cups (shredded) romaine lettuce, cut into thick shreds
Place oven rack in middle position. Preheat oven to 400ºF. Line a baking sheet with aluminum foil or coat with cooking spray.
Coat both sides of split pita with cooking spray; place rough side up on prepared baking sheet. Sprinkle tops with 1/4 teaspoon each salt and cumin. Bake until crisp, about 5 to 7 minutes. Remove to a wire rack to cool.
Meanwhile, in a large bowl, whisk together lemon juice, water, oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon cumin and pepper.
Add chickpeas, tomatoes, cucumber, onion and parsley; toss to coat. Let stand tossing occasionally, at least 10 minutes for flavors to blend.
To serve, line each of four plates with 1 1/2 cups lettuce. Top each with a slightly heaping 1 1/4 cups chickpea mixture. Break 1/2 of each pita into small pieces over each salad. Drizzle any dressing left in bottom of bowl evenly over salads. Serve. Yields 1 salad per serving.
Note: This salad can be made 1 day ahead but add the pita pieces just before serving.