Chickpea Salad With Cumin And Lemon - cooking recipe

Ingredients

2 pita bread
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
19 ounces chickpeas, rinsed and drained
3 plum tomatoes, chopped
1 cup English cucumber, chopped
1 cup green bell pepper, chopped
3 green onions, cut in fine strips
1/2 cup walnuts, chopped
1/4 cup of fresh mint, chopped or 1 teaspoon dried mint
8 boston lettuce leaves
1/3 cup feta cheese, crumbled

Preparation

Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.