We have had some unseasonably warm weather lately here in Chicago, and I’ve been craving a fresh, healthy springtime salad. While searching Google for a new recipe to try, I came across this dish on the Reader’s Digest site. It’s based on fattoush, a popular Middle Eastern salad, and is packed with fiber, so you can totally eat it as a main dish and feel full. I’m looking forward to making this salad and sitting outside on my deck to enjoy it! Reading over the ingredients, I think using some of them like tomato, scallions, kalamata olives, balsamic vinegar, and a hint of mint, would be a great flavor combination to be used in hummus and eaten with pita bread or pita chips. Maybe I’ll try that next!

Chickpea and Pita Salad

Salad Ingredients

• 4 sesame pita breads
• 2 cans (15 ounces) chickpeas, rinsed and drained
• 1 cucumber, diced
• 4 large beefsteak tomatoes
• 6 scallions, chopped
• 1/2 cup pitted black olives, preferably kalamata olives

Dressing Ingredients

• 1 1/2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons olive tapenade v
• 1 tablespoon chopped fresh mint
• Pepper