This pita salad is both beautiful and filling, the epitome of a great recipe. An ideally crafted salad, this lemony chopped salad from Bare Minimum Dinners is a harmonious blend of crispy roasted chickpeas, toasted pita croutons, and a medley of crunchy cucumbers, spicy radishes, and tart cherry tomatoes. Salty cheese complements the fresh flavors, while mint provides the final refreshing touch.
Hearty enough as a main dish for vegans or those aiming to eat more plant-based meals, this versatile salad also pairs well with roasted chicken or grilled salmon.
To prepare, preheat your oven to 350°F. In a large bowl, combine chickpeas, chopped red onion, vinegar, and 1/4 teaspoon salt. Stir to blend. Tear pita into bite-sized pieces and spread on a baking sheet. Bake for 10 minutes, then let cool.
For the dressing, whisk lemon juice, honey, and 3/4 teaspoon salt in a small bowl, then incorporate olive oil. Slice cucumbers into half-moons and radishes into rounds; halve the cherry tomatoes. Mix the prepared vegetables with the chickpeas.
Add the pita croutons and dress the salad with your lemon vinaigrette. Toss in the salad greens and the remaining salt, then crumble cheese over the top. Serve with optional mint and sumac for an additional burst of flavor.
