Ingredients Jump to Instructions ↓

  1. 2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces

  2. 2 cloves garlic, peeled

  3. 1/8 teaspoon salt

  4. 2 tablespoons fresh lemon juice

  5. 2 tablespoons ground toasted cumin seeds (see Tip)

  6. 3 tablespoons extra-virgin olive oil Freshly ground pepper to taste

  7. 2 cups cooked pinto beans, well drained and slightly warmed (see Tip)

  8. 1 cup diced plum tomatoes or 1/2 pint cherry tomatoes, quartered

  9. 1/2 cucumber, peeled and diced

  10. 1 cup sliced romaine lettuce

  11. 1 cup crumbled feta cheese

  12. 3 tablespoons chopped fresh parsley

  13. 3 tablespoons chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan. Mash garlic and salt with the back of a chef’s knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper. Place beans, tomatoes and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint and the dressing; toss to mix. Season with more pepper. Serve immediately.


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