I served it with brown rice instead of the pita chips and used the Moroccan-Spiced Lemon Dressing with it. Also added a little red onion and left out the mint. Delicious!
Toasted Pita & Bean Salad
From EatingWell: September/October 2009
Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread.
14 Reviews for Toasted Pita & Bean Salad
This recipe is my go to recipe anytime of the week. Couple changes, I did add sliced black olives and didn't include the pita in the salad, but instead ate the pita on the side. If adding the pita, do it in small batches as leftovers will become soggy. This is also the case with the lettuce. I add as I am eating it. I think this salad tastes just as good the next day.
I really enjoyed this salad. I made it just as the directions said only I used regular powdered cumin (only 1 TB) and no mint. I did bake my own beans and I do think they were better than the canned although I don't know if I will do it again. I will be using this recipe again, but since I am the only one in my family that will eat a salad I will keep the lettuce, tomatoes, parsley etc. separate from wet ingredients beans, dressing until I am ready to eat it. Also, I did not mix my pita into the salad until I was eating it in my own bowl because I didn't want it to get soggy. Hope that helps!
Delish! The beans complimented the greens very well, better than I thought. I loved the dressing too. Definately will make it again, without the mint though.