Name: Grilled Pita with Greek Salad
Cook time: 10 min
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); a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

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

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.

Recipe information

Ingredients

Special Equipment

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes