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Chickpea and Pita Salad

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Author: The Cook


  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped flat-leaf parsley
  • 4 tablespoons chopped mint leaves
  • 1 Lebanese cucumber, cut into small cubes
  • 4 medium tomatoes, diced
  • 4 spring onions (scallions), trimmed and chopped
  • 8 red radishes, trimmed and sliced
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 pita breads, plus extra to serve
  • 200 g Greek-style yoghurt, to serve


  • In a large bowl, whisk together the olive oil, lemon juice, parsley and half of the chopped mint leaves. Season well.
  • Add the cucumber, tomatoes, spring onions, radishes and chickpeas to the dressing and toss so that everything is well coated. Set aside for 15 minutes for the flavours to infuse.
  • Toast two pita breads and cut into pieces about 2cm square. Stir into the salad.
  • Mix the Greek yoghurt with the rest of the mint and transfer to a small serving dish to accompany the salad.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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