Fiber- and protein-packed chickpeas bulk up this late-summer salad.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Brush uncut sides of pita rounds with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place directly on oven rack, and bake at 400°F until crispy, 5 to 6 minutes. Cool slightly, about 5 minutes. Slice pitas into thin triangles. Set aside.

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  • Using a Y-shaped peeler, peel thin strips from zucchini to measure about 1 cup. (Reserve remaining zucchini for another use.) Toss together zucchini strips and 1 1/2 teaspoons chipotle chiles; let stand at room temperature 10 minutes.

  • Whisk together lime juice and remaining 1 tablespoon chipotle chiles in a small bowl. Gradually whisk in remaining 3 tablespoons oil. Toss together lettuce, chickpeas, tomatoes, and dressing. Season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide among 4 bowls. Top with zucchini strip mixture, pita triangles, sour cream, pumpkin seeds, and scallions.

Nutrition Facts

391 calories; fat 21g; saturated fat 4g; protein 12g; carbohydrates 41g; fiber 8g; sugars 4g; sodium 457mg.
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