Thursday, May 23, 2013

Chickpea Pita Salad

Light. Refreshing.

In Wisconsin, as spring rolls out and the sun shines down for a few extended days, those are the kinds of adjectives that come to mind to describe the types of meals I want to enjoy.

With those words in our mind and the sun kissing our cheeks in recent weeks, we pulled on our thinking caps and headed to Europe, where we channeled some Mediterranean flavors.

The result was a nice and refreshingly light spring lunch for those days when you just want to get out of the office and sit in the shade for a while. The chickpeas fill you up while the feta jams in some creaminess and the red onion and celery play along with that much-needed crunch. Simple, yes, but a nice balance of flavors and textures.

Chickpea Pita Salad

Chickpea Pita Salad
6 servings

1 cup light mayo
6 ounces 0% Greek yogurt
1 lemon, juiced
2 teaspoons dill
1/4 cup fresh mint, chopped
1 clove garlic
2 15 ounce cans of chickpeas, drained and rinsed
1 medium red onion, diced
2 celery stalks, diced
1 cup reduced fat feta
salt and pepper to taste
6 pita halves

1. Mix together the dressing of mayo, Greek yogurt, lemon juice, dill, mint and garlic in a small bowl.

2. Combine the chickpeas, red onion, celery, feta and dressing in a large bowl. Season with salt and pepper to taste.

3. Open each pita half and line with a small handful of lettuce. Scoop about a cup of chickpea salad mixture into each pita half. 

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