Grilled Pita With Greek Salad Recipe

Name: Grilled Pita With Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 1/8 teaspoon dried oregano, crumbled; 1 small garlic clove, forced through a garlic press; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/3 cup extra-virgin olive oil plus additional oil for brushing; 1 (19-ounce) can chickpeas, rinsed and drained; 1 tablespoon water; 4 (6- to 8-inch) pocketless pita rounds; 10 ounces Italian mixed salad (8 cups); 1/2 cup cherry or grape tomatoes (1/4 pound), halved; 1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise; 1/2 cup pitted Kalamata olives, halved lengthwise; 1/3 cup crumbled French or Greek feta (2 ounces); a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Servings: persons

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

1
Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
2
Puree 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
3
Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
4
Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
5
Spread some chickpea puree on each pita, then mound salad on top.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, 1/8 teaspoon dried oregano, crumbled, 1 small garlic clove, forced through a garlic press, 1/2 teaspoon sugar, and more.

Yes, Grilled Pita With Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pita With Greek Salad

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