Ingredients
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2 pita bread
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3 tablespoons lemon juice
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2 tablespoons olive oil
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2 teaspoons ground cumin
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3/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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19 ounces chickpeas, rinsed and drained
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3 plum tomatoes, chopped
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1 cup English cucumber, chopped
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3 green onions, cut in fine strips
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1/2 cup walnuts, chopped
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1/4 cup of fresh mint, chopped or 1 teaspoon dried mint
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8 boston lettuce leaves
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1/3 cup feta cheese, crumbled
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1 cup green bell pepper, chopped
Instructions
- Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
- Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.