Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 3

This main-dish salad works well with many variations - change the fresh herbs, beans, and cheese to use what you have on hand.

Elaine Magee, M.P.H., R.D. and Marge Perry
Recipe by Cooking Light July 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 2 cups salad and 8 pita wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.

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Nutrition Facts

388 calories; calories from fat 29%; fat 14.8g; saturated fat 3.8g; mono fat 4.8g; poly fat 1.4g; protein 15.7g; carbohydrates 64.9g; fiber 11.4g; cholesterol 17mg; iron 4.8mg; sodium 779mg; calcium 173mg.
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