MIDDLE EASTERN SUMMER SALAD

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Middle Eastern Summer Salad image

Although I've been eating stuff like this for years and years, I just found the perfect recipe for it. I usually vary this recipe depending what I have on hand, and like to add in some finely chopped onion and some coriander as well.

Provided by Mirj2338

Categories     Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 (15 ounce) can chickpeas (garbanzo beans)
1/2 cup tahini
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8-1/4 teaspoon ground red pepper

Steps:

  • For the salad: Peel the cucumbers (optional, I never peel mine).
  • Chop the cucumbers and the tomatoes.
  • Toss together with the parsley, vinegar, 1 tablespoon of olive oil, 1/8 teaspoon salt, and black pepper.
  • Cover and chill.
  • Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
  • For the hummus: Meanwhile, to make the hummus, drain chickpeas, reserving the liquid.
  • In a food processor bowl combine the chickpeas, tahini, and garlic.
  • Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt.
  • Cover and process until smooth, adding enough chickpea liquid until the hummus is same consistency as thick oatmeal.
  • Cut the warm pita rounds into wedges.
  • Spoon the hummus onto plates, drizzle with the remaining olive oil, and sprinkle with red pepper.
  • Serve with cucumber and tomato salad.

Nutrition Facts : Calories 505.1, Fat 18.4, SaturatedFat 2.5, Sodium 806.9, Carbohydrate 72.1, Fiber 7.9, Sugar 3.9, Protein 15.6

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