Parsley and Fried Chickpea Salad Pita Bowls with Cucumber-Yogurt Vinaigrette Recipe
When it comes to parsley, think beyond using it as a garnish. These greens, plus chickpeas and olives, make this Mediterranean salad recipe pop. Serve the peppery salad in crispy pita bowls.
Keywords
- Chickpea Salad
- Herb Salad
- Mediterranean
- Pita Bowl
- Vegetarian
Ingredients
- Canola oil
- 1 can chickpeas, drained, rinsed, and dried (15 oz.)
- 1 Tbsp. ground cumin
- 2 tsp. kosher salt
- 1 tsp. paprika
- 1 cucumber, peeled, seeded, and chopped
- 3 Tbsp. plain yogurt
- ¼ tsp. kosher salt
- 2 Tbsp. olive oil
- 4 bunches flat-leaf parsley, picked and cleaned
- ⅔ cup banana pepper rings, drained
- ½ cup pitted kalamata olives
- ⅓ cup crumbled feta cheese
- 4 pitas (7-inch)
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