Ingredients
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3 ½ cup cooked chickpeas or two no-salt-added 15-ounce cans chickpeas, drained and rinsed
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1 onion, cut into large chunks
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5 garlic cloves, peeled
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2 tablespoon extra-virgin olive oil
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¾ teaspoon kosher salt
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2 teaspoon ground cumin
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1 teaspoon ground coriander
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¼ teaspoon cayenne pepper
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2 large pita rounds, split and torn into pieces
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1 tablespoon ground sumac
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¼ cup tahini
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¼ cup fresh lemon juice
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½ teaspoon kosher salt, plus more to taste
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6 cup torn romaine lettuce
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1 cup fresh flat-leaf parsley
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1 pint cherry tomatoes, halved
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4 large pickles, coarsely chopped
Directions
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Preheat oven to 425°F. On a large rimmed baking sheet, toss together chickpeas, onion, garlic, 2 tablespoons olive oil, cumin, 3/4 teaspoon kosher salt, the coriander, and cayenne. Roast until onion and garlic have started to soften, 15 to 20 minutes.
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Scatter pita on top of chickpeas, sprinkle with sumac, and continue roasting until pitas are crisp and onion and garlic are very soft, 8 to 10 minutes.
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Remove from oven and fish out garlic (to use in dressing); cool.
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For dressing: In a small bowl, mash roasted garlic. Whisk in tahini, lemon juice, 1/4 cup water, and 1/2 teaspoon kosher salt. Season to taste.
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Toss chickpea mixture with romaine, parsley, tomatoes, and pickles. Drizzle with dressing. Serves 6.
Nutrition Facts (per serving)
| 355 | Calories |
| 13g | Fat |
| 49g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 355 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 2g | 10% |
| Sodium 586mg | 25% |
| Total Carbohydrate 49g | 18% |
| Total Sugars 8g | |
| Protein 14g | 28% |
| Vitamin C 32.1mg | 36% |
| Calcium 133mg | 10% |
| Iron 5.6mg | 31% |
| Potassium 733mg | 16% |
| Folate, total 290.1mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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