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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 417.3
  • Total Fat: 19.5 g
  • Cholesterol: 33.4 mg
  • Sodium: 1,039.0 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 9.8 g
  • Protein: 21.5 g

View full nutritional breakdown of Toasted Pita and Bean Salad calories by ingredient
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Toasted Pita and Bean Salad

Submitted by: MARCUSWARD

Introduction

Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread. -- Eatingwell.com Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread. -- Eatingwell.com
Number of Servings: 4

Ingredients

    * 2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces
    * 2 cloves garlic, peeled
    * 1/8 teaspoon salt
    * 2 tablespoons fresh lemon juice
    * 2 tablespoons ground toasted cumin seeds (see Tip)
    * 3 tablespoons extra-virgin olive oil
    * Freshly ground pepper to taste
    * 2 cups cooked pinto beans, well drained and slightly warmed (see Tip)
    * 1 cup diced plum tomatoes or 1/2 pint cherry tomatoes, quartered
    * 1/2 cucumber, peeled and diced
    * 1 cup sliced romaine lettuce
    * 1 cup crumbled feta cheese
    * 3 tablespoons chopped fresh parsley
    * 3 tablespoons chopped fresh mint

Directions

1. Preheat oven to 400°F.
2. Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.
3. Mash garlic and salt with the back of a chef’s knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.
4. Place beans, tomatoes and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint and the dressing; toss to mix. Season with more pepper. Serve immediately.


Number of Servings: 4

Recipe submitted by SparkPeople user MARCUSWARD.






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