Fattoush For Your Tush:
Check out my new favorite salad, so delicious!
1 whole-wheat pita (8-inch), split
12 cherry or small tomatoes, halved or quartered
1 red or yellow bell pepper (or half of each), ribs and seeds removed, cut into 1-inch strips
1/2 English cucumber, cut into 1/2-inch dice
1/4 red onion, cut into thin wedges, or 2 scallions, trimmed and thinly sliced lengthwise
1 cup canned chickpeas, drained and rinsed
1/4 cup torn fresh mint leaves
1/4 cup torn fresh flat-leaf parsley leaves
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preheat oven to 375 F. Place pita on a baking sheet and toast until crisp, about 10 minutes. Let cool completely, then break into 1-inch pieces. In a blow, combine tomatoes, pepper, cucumber, red onion, chickpeas, mint and parsley; toss to combine. Add vinegar, oil and 1/2 teaspoon salt (or to taste); season with pepper, and toss to combine. Add toasted pita pieces, toss and serve.
per serving: 220 calories, 1.1 g saturated fat, 6.5 g unsaturated fat, 0 mg cholesterol, 30.4 g carbohydrates, 7.2 g protein, 390 mg sodium, 6.2 g fiber