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Epicurious

Grilled Pita with Greek Salad

4.6

(21)

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

Recipe information

  • Total Time

    10 min

  • Yield

    Makes 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)

Special Equipment

a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Preparation

  1. Step 1

    Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.

    Step 2

    Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.

    Step 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.

    Step 4

    Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.

    Step 5

    Spread some chickpea purée on each pita, then mound salad on top.

TagsSaladChickpeaBean and LegumeVegetableLettuceLeafy GreensCherry TomatoTomatoGrape TomatoCucumberOliveFetaCheeseDairyMainLunchDinnerVegetarianNut FreeQuickEasy30 Minutes or LessWeeknight MealsGrillingFood ProcessorGourmet
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