Middle Eastern Salad Plate
This dish, popular from Athens to Zanzibar, is fast, easy to make, high in fiber, and can serve as a side dish or appetizer.
Ingredients
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2 medium cucumbers
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2 medium tomatoes
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1/4 cup snipped fresh parsley
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2 tablespoons white wine vinegar
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3 tablespoons olive oil
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1/8 teaspoon salt
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1/8 teaspoon coarse black pepper
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1 15- or 16-ounce can chickpeas (garbanzo beans)
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1/2 cup tahini (see note below)
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4 cloves garlic, minced
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1 tablespoon lemon juice
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1/4 teaspoon salt
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8 large pita bread rounds
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1/8 to 1/4 teaspoon ground red pepper
Directions
1.
For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.
2.
Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
3.
Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.
4.
Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.
Note
Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.
Nutrition information
Calories 473, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 802 mg, Carbohydrate 64 g, Fiber 5 g, Protein 14 g. Daily Values: Vitamin A 6%, Vitamin C 36%, Calcium 11%, Iron 33%.
Percent Daily Values are based on a 2,000 calorie diet
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