Chickpea Salad With Grilled Pita

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I like to eat salad often but find lettuce with dressing a bit boring after a while.  So whipping together a variety of seasonal vegetables with legumes or small pasta and herbs keeps things much more interesting. 

This summer tomatoes and chickpeas salad with rich balsamic dressing and mint leaves tossed in is so good. Feta adds a touch of salty creaminess, and toasted pita or tortilla keeps it hardy and is great for soaking up the delicious juices.

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Chickpea Salad With Grilled Pita

2 – 15 oz cans garbanzo beans (chickpeas), drained and rinsed
6 Campari or roma tomatoes, sliced
crumbled feta cheese
1/4 cup lightly packed small fresh mint leaves
1/3 cup balsamic vinegar
1/4 cup olive oil
2 pita bread or tortilla rounds
1. In large serving bowl combine beans, tomatoes, feta and mint. In small jar or dish combine vinegar, oil, 1 tbsp sugar, and 1/2 tsp black pepper; whisk to combine. Pour over salad and set aside.
2. Grill pita or tortilla bread on an indoor or outdoor grill, over medium heat until warm and toasted. Transfer to a cutting board and cut into wedges. Serve with salad.


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