Middle Eastern Salad Plate

Ingredients

  • 8 large pita bread rounds see savings
  • 1/8 to ¼ teaspoon ground red pepper see savings
  • ¼ teaspoon salt see savings
  • 1 tablespoon lemon juice see savings
  • 4 cloves garlic, minced see savings
  • ½ cup tahini (see note below) see savings
  • 1 15- or 16-ounce can chickpeas (garbanzo beans) see savings
  • + 7 more ingredients
    • 1/8 teaspoon coarse black pepper see savings
    • 1/8 teaspoon salt see savings
    • 3 tablespoons olive oil see savings
    • 2 tablespoons white wine vinegar see savings
    • ¼ cup snipped fresh parsley see savings
    • 2 medium tomatoes see savings
    • 2 medium cucumbers see savings

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill. 2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or unt...

View full recipe at SpringPad

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