Lunch / Dinner
Parsley and Fried Chickpea Salad Pita Bowls with Cucumber-Yogurt Vinaigrette
When it comes to parsley, think beyond using it as a garnish. These greens, plus chickpeas and olives, make this Mediterranean meal pop.
Parsley can be so much more than just a single sprig on the edge of a plate. Its clean, refreshing flavor makes it a great stand-in for ordinary lettuce in a salad. The fact that this fresh herb is available year-round, is packed with vitamins, and pairs well with almost anything, is just an added bonus.
For this salad, you really just want the parsley leaves. For quick preparation, it’s easiest to leave the bunch of parsley tied together and shave off the leaves with a knife. This way you’ll avoid having to pick out the thick stems, which although edible, can be awkward to eat. The only other thing parsley needs (like all leafy greens) is a good wash to remove the dirt that can hide on the leaves. A salad spinner is the best tool to quickly clean and dry them. Finally, serve the peppery salad in crispy pita bowls.
Ingredients
FOR THE CHICKPEAS, HEAT:
COMBINE:
FOR THE DRESSING, PURÉE:
FOR THE SALAD, TOSS:
FOR THE PITA BOWLS, HEAT:
Test Kitchen Tip
Instead of tortillas, use pita bread to make crispy bowls. Fry the pitas in the same oil used for the chickpeas, just add more oil so the pot is two-thirds full.
Instructions
Preheat oven to 400°.
For the chickpeas, heat canola oil in a pot filled two-thirds to 350°.
Dry chickpeas on a baking sheet in the oven 5–7 minutes, then fry in oil until brown, 5–7 minutes; drain on a paper-towel-lined plate.
Combine cumin, 2 tsp. salt, and paprika; toss chickpeas in mixture.
For the dressing, purée cucumber, yogurt, and ¼ tsp. salt in a blender; drizzle in olive oil until combined.
For the salad, toss together parsley, pepper rings, olives, and feta.
For the pita bowls, heat canola oil in same pot to 375°.
Microwave pitas until pliable, 15 seconds. Place one pita in oil until golden and crispy, 2 minutes.
Drain pita on a paper-towel-lined plate. Repeat frying with remaining pitas. Serve salad in pita bowls.
The hot oil will bubble up when you add the chickpeas. The drier they are, the less chance it will splatter.
Use a ladle to hold the pita just under the surface of the oil until the pita forms and holds a bowl shape.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 587
% Daily Value*
Total Fat 33g 50%
Saturated Fat 4g 20%
Cholesterol 12mg 4%
Sodium 2292mg 95%
Carbs 59g 19%
Fiber 8g 32%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.