Pita Crunch Chickpea Salad
Serves 415 mins prep5 mins cook
A fast and fun recipe that will become a fridge fave! This chickpea salad has the satisfying crunch of crushed pita chips in every bite. Toss the salad with fresh tomatoes, tender herbs, feta cheese, and a spiced-up tahini dressing.
0 servings
What you need
Instructions
0 Put [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] in a small skillet over medium heat. Add [wprm-ingredient text="½ cup chopped red onion" uid="1"], [wprm-ingredient text="2 cloves garlic" uid="2"], and a large pinch of salt. Cook 5 minutes, stirring occasionally, until softened. Stir in [wprm-ingredient text="½ teaspoon ground cumin" uid="3"], [wprm-ingredient text="½ teaspoon ground coriander" uid="4"], [wprm-ingredient text="½ teaspoon ground turmeric" uid="5"], and [wprm-ingredient text="¼-½ teaspoon cayenne pepper" uid="6"]. Cook 30 seconds more to "bloom" the spice in the oil. 1 Take the pan off the heat. Add the lemon juice and 2 tablespoons tahini paste. Stir until blended to the consistency of pancake batter. If your tahini paste has a thicker consistency, you can drizzle a teaspoon or two of water to lighten it. 2 Put the chickpeas, [wprm-ingredient text="1 cup cherry or grape tomatoes" uid="11"], [wprm-ingredient text="3 green onions" uid="17"], jalapeno pepper and [wprm-ingredient text="<wprm-ingredient uid="15" removed="0">¼ cup chopped fresh cilantro" uid="15"] in a salad bowl or mixing bowl. Scrape the tahini mixture out of the skillet onto the salad. Toss everything together. 3 Sprinkle the pita chips and [wprm-ingredient text="½ cup feta cheese" uid="14"] over the salad. Toss gently and serve.View original recipe