Chickpea Pita Salad

Chickpea Pita Salad
*Serves one*             


  • 1/4 cup sliced zucchini
  • 3 tbsp sliced red pepper
  • 2 tbsp sliced red onion
  • 1/4 cup sliced tomato
  • 1 1/2 cup spinach
  • 1/4 cup spinach (shredded)
  • 1 soft pita (I use Joseph’s whole grain and flax pitas)
  • 1 tsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1/4 tsp lemon juice
  • black pepper
  • oregano

*Note:  All ingredients I use are organic.*



Slice the zucchini, red pepper, red onion, and tomato to sizes roughly similar to these.


Coat a non-stick skillet with cooking spray and set burner to medium-high heat.  Sauté sliced vegetables for 4-5 minutes or until lightly browned, using a small spatula to move around the pan.   


Once vegetables are fully sautéed, transfer to a small bowl to cool. 


While cooling, steam 1 1/2 cup spinach for 3-4 minutes or until it begins to wilt.


Set spinach aside.

In a small bowl, combine 1 tsp extra virgin olive oil, 1 tsp white wine vinegar, and 1/4 tsp lemon juice, and whisk vigorously. 


Add the sautéed vegetables, spinach, 1/2 cup chickpeas, a few good shakes of black pepper, and a couple of dashes of oregano to bowl.  Toss mixture to coat.


Transfer to a tupperware container and refrigerate for at least 1 hour before serving.


To serve, place a soft pita in a small-medium sized bowl.


Add the refrigerated mixture and top with 1/4 cup shredded spinach.


After making your way through the salad, you can also enjoy eating it wrap-style.


Delicious! 😀


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