greek chickpea salad pita
greek chickpea salad pita


1/3 cup Meyer Lemon Extra Virgin Olive Oil
1/3 cup Lemon Balsamic
1 tsp Dijon Mustard
1/2 tsp Honey
1/2 tsp Aleppo Chile Flakes
1/2 tsp Kosher Flake Salt
2 tsp It's Greek to Me Blend
1 pint cherry tomatoes, halved
1 English cucumber, cut into small cubes
½ small red onion, slivered then chopped
1 green bell pepper, slivered then chopped
1 15-oz can garbanzo beans, drained
1 cup kalamata olives, pitted
2 cups arugula
Generous handful of chopped parsley or mint
Marinated Feta for garnish
Pita pockets for serving

Packed with protein and perfectly portable. These Greek Chickpea Salad Pitas are lunchbox ready. Desk lunches, picnics or car rides, these pitas are an excellent way to ward off the sandwich blues. It’s Greek to Me Blend works well alongside our Meyer Lemon Extra Virgin Olive Oil and Lemon Balsamic. Say hello to your new favorite sammie!

greek chickpea salad pita


1.First make the vinaigrette by whisking together Lemon Balsamic Vinegar with the mustard, honey, Aleppo Chile Flakes, salt and It's Greek to Me Blend. Slowly drizzle in the Meyer Lemon Extra Virgin Olive Oil. Taste and adjust with salt if needed. Set aside.
2.As you prep the vegetables, they should be no larger than the size of a halved cherry tomato. You’re looking for a chopped salad with pieces being similar sizes. In a large bowl, create the salad by combining the tomato, cucumber, onion, bell pepper, garbazo beans, olives, arugula, parsley or mint.
3.Pour the dressing over the vegetables and allow to sit for about 5 mins for the vinaigrette to absorb and soften the vegetables. Taste and adjust with salt and pepper.
4.Pack into pita pockets and garnish with Marinated Feta. This makes quite a bit of salad, but it keeps well in the fridge. Use as a side. Wonderful for topping hummus. A great salad "bed" for grilled chicken.

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