Provided by á-4084
Number Of Ingredients 14
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.
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