Mediterranean Chickpea Salad with Warm Pita

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Mediterranean Chickpea Salad

1. Drain and rinse the two 15 oz cans of chickpeas, drain the 8 oz jar of roasted red peppers and slice into strips, halve the cucumber lengthwise and slice into half-moons, halve the 10 oz cherry tomatoes, and halve the 4 oz kalamata olives. 8 min
2. Thinly slice the ½ red onion, chop the romaine head, and roughly chop ½ cup parsley and 2 tablespoons fresh mint. 5 min
3. In a small bowl, whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons freshly squeezed lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper until combined. 4 min
4. Spread the chopped romaine across a large serving platter or wide salad bowl as the base. 2 min
5. Arrange the chickpeas, roasted red pepper strips, cucumber, cherry tomatoes, kalamata olives, and red onion over the romaine. 3 min
6. Drizzle the dressing evenly over the salad, then scatter the 5 oz crumbled feta, chopped parsley, and fresh mint over the top. 2 min

Warm Pitabase

1. Brush both sides of each of the 4 pita rounds lightly with 1 tablespoon extra-virgin olive oil and sprinkle the tops with ¼ teaspoon flaky sea salt. 3 min
2. Heat a large dry skillet or grill pan over medium-high heat. 2 min
3. Timing-sensitive step. Toast the pitas one or two at a time for 1–2 minutes per side until lightly charred and warmed through. 4 min
4. Stack the toasted pitas and cut each into quarters, then serve alongside the salad. 2 min