This pita salad is beautiful, filling, and easyjust what a great recipe should be.
As all great cooks know, not all salads are created equal.
Not so in this gorgeous chopped salad fromBare Minimum Dinners.
Photo: Victor Protasio
However, this ingredient combo would be at home served alongside roasted chicken or grilled salmon, too.
Ingredients
115-oz.
Place chickpeas and onion in a large bowl.
Add vinegar and 1/4 teaspoon salt.
Tear pita into bite-size pieces and place on a rimmed baking sheet.
Bake for 10 minutes.
Let cool on baking sheet.
Prepare vegetables: Slice cucumbers into chunky half-moons and radishes into thin rounds.
Cut tomatoes in half.
Add vegetables to bowl with chickpeas and toss to combine.
Add pita and pour over dressing.
Add salad greens and remaining 1/4 teaspoon salt; toss to coat.
Crumble cheese into bowl and gently toss to combine.
Serve topped with mint leaves and/or a sprinkle of sumac, if desired.
Excerpted fromBare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen.
Copyright 2021 by Jenna Helwig.
Reproduced by permission of Houghton Mifflin Harcourt.
