Grilled pitas add a bit of crunch to this end-of-summer salad. Divide it into two or three large portions for a refreshing vegetarian main meal.
Ingredients
- 2 pita breads
- Half English cucumber (about 6 inches/15 cm)
- 4 green onions, sliced
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1 cup (250 mL) corn kernels
- 1/4 cup (50 mL) each chopped fresh parsley and mint
- 3 cups (750 mL) torn romaine leaves
- Dressing:
- 1/4 cup (50 mL) olive oil
- 3 tbsp (45 mL) lemon juice
- 1 tsp (5 mL) ground sumac or zatar
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
Steps
- Dressing: In small bowl, whisk together oil, lemon juice, sumac, garlic, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 4 hours.)
- Place pitas on rimmed baking sheet; bake in 425ºF (220ºC) oven until golden and crispy, about 8 minutes. Let cool; tear into bite-size pieces.
- Cut cucumber into 1-inch (2.5 cm) chunks; place in large bowl. Add onions, chickpeas, corn, parsley and mint; pour dressing over top and toss to combine. Add pita pieces and romaine; toss again.
- Substitution: Sumac, a berry thats dried and usually sold ground, is a common spice in Middle Eastern cuisine. It has a fruity, astringent taste that is similar to that of lemons. Look for it in Middle Eastern stores and some supermarkets. If you cant find sumac (or zatar, a spice blend), use 1 tsp (5 mL) grated lemon rind.
