Chickpea and pitta salad

Name: Chickpea and pitta salad | Asda Good Living
Total time: 15 min
Yield: 4
Cuisine: African
Ingredients: 4 tbsp olive oil; 3 tbsp lemon juice; 2 tbsp chopped flat-leaf parsley; 4 tbsp chopped mint leaves; 10cm piece cucumber, cut into small cubes; 4 vine-ripened tomatoes, diced; 4 spring onions, trimmed and chopped; 8 radishes, trimmed and sliced; 2 x 400g cans chickpeas, drained and rinsed; 2 pitta breads, plus extra to serve; 200g Greek-style yogurt, to serve

A refreshing recipe with zesty Middle Eastern flavours and lots of complimentary textures

By Asda Good Living,21st September 2015

(1 votes)

Cook: 15 Mins

Serves: 4

Price: £1.37 per serving

Nutritional Information

Each 408g serving contains

Energy
1840kj
440kcal

22%

Fat
21.0g

High
30%

Saturates
5.4g

Med
27%

Sugars
8.5g

Med
9%

Salt
0.55g

Med
9%

of your reference intake.
Typical energy values per 100g:
451kj/108kcal

Ingredients

4 tbsp olive oil

3 tbsp lemon juice

2 tbsp chopped flat-leaf parsley

4 tbsp chopped mint leaves

10cm piece cucumber, cut into small cubes

4 vine-ripened tomatoes, diced

4 spring onions, trimmed and chopped

8 radishes, trimmed and sliced

2 x 400g cans chickpeas, drained and rinsed

2 pitta breads, plus extra to serve

200g Greek-style yogurt, to serve

Method

In a large bowl, whisk together the olive oil, lemon juice, parsley and half of the chopped mint leaves. Season well.

Add the cucumber, tomatoes, spring onions, radishes and chickpeas to the dressing and toss so that everything is well coated. Set aside for 15 minutes for the flavours to infuse.

Toast two pitta breads and cut into pieces about the size of a postage stamp. Stir into the salad. Mix the Greek yogurt with the rest of the mint and transfer to a small serving dish to accompany the salad.