Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.
Recipe information
Total Time
10 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
Step 2
Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
Step 3
Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
Step 4
Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
Step 5
Spread some chickpea purée on each pita, then mound salad on top.
