Moroccan Chickpea Salad
Source of Recipe
Marla
List of Ingredients
Weight Watchers Moroccan Chickpea Salad
2 small whole wheat pita
1 cup plain fat-free yogurt
2 Tbsp olive oil
1 tsp lemon zest, grated
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp minced garlic
1 tsp table salt
1/2 tsp Durkee Ground Cumin Seed, or 1 tsp cumin seeds (whole seeds preferred)
30 oz canned chickpeas, drained and rinsed
2 large tomato(es), ripe, diced (about 2 1/2 cups)
1 large sweet red pepper(s), diced (about 1 1/4 cups)
1 large yellow pepper(s), diced (about 1 1/4 cups)
1 cup shredded carrots
1/2 cup scallion(s), sliced
1/2 cup mint leaves, fresh, cut into slivers (or chopped)
8 piece lettuce, green leaf-variety
1/4 cup raisins
1/4 cup sliced almonds, toasted
Recipe
Preheat oven to 475�F. Cut each pita into 6 wedges and place on a baking sheet. Bake until �chips� are crisp, about 5 minutes.
Meanwhile, in a large bowl, whisk together yogurt, oil, lemon zest and juice, garlic, salt and cumin seeds until blended. Add chickpeas, tomatoes, peppers, carrots, scallions and mint; toss to mix and coat.
Line each of 4 plates with 2 lettuce leaves; top each with 2 cups of salad mixture and place 3 pita wedges on top. Sprinkle each serving with 1 tablespoon each of raisins and almonds; serve.
POINTS� Value | 10
Servings | 4
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