Middle Eastern Chickpea Salad 7pointsplus Value Recipe 465

MIDDLE EASTERN CHICKPEA SALAD (BALELA)

Steps:

• Whisk together the dressing and taste to adjust any of the ingredients.
• Add all the salad ingredients to a large bowl and toss lightly with the dressing.
• Serve with labneh, either along side, or on top, and fresh pita bread, toasted or not.

MIDDLE EASTERN CHICKPEA SALAD 7POINTSPLUS VALUE RECIPE - (4.6/5)

Steps:

• 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. Notes This salad can be made 1 day ahead but add the pita pieces just before serving.

MIDDLE EASTERN CHICKPEAS

Steps:

• In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
• Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
• Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.