Prep Time: 25 Mins
Cook Time: 15 Mins
Makes: 6 Servings
1-large pita (Middle Eastern style)
2-tbsp olive oil
1/4 -tsp each paprika and garlic powder
1/2-tsp each salt and pepper
Pinch cayenne pepper
1/4 -cup lemon juice
1 -clove garlic, minced
2 -tsp ground sumac
1/ 2 -tsp salt
1/4 -tsp pepper
1/3 -cup olive oil
8 -cups chopped Romaine lettuce
1 -English cucumber, sliced into half-moons
1 -cup thinly sliced red onion
1 -cup halved cherry tomatoes
1/2 -cup each fresh mint leaves and parsley
6 -hard-boiled eggs, peeled and halved
1. SPLIT each pita in half. Brush with olive oil; sprinkle with paprika, garlic powder, salt, pepper and cayenne. Place on baking sheet; bake in 350°F oven for 12 to 15 minutes or until browned and crisp. Let cool; break into bite-size pieces.
2. DRESSING: Whisk lemon juice, garlic, sumac, salt and pepper together; slowly whisk in olive oil.
3. SALAD: In large bowl, toss together lettuce, cucumber, red onion, tomatoes, mint, parsley and pita chips. Toss with dressing; let stand for 10 minutes. Arrange eggs over top.
Sumac is a red Middle Eastern spice that has a tart citrusy flavor. Look for it in specialty Middle Eastern groceries or markets.
Add canned rinsed chickpeas if desired.
Middle Eastern–style pitas are thinner and less dense than Greek pitas.
Per 1/6 of recipe :
Calories – 290
Fat – 22g
Cholesterol – 185mg
Sodium – 560mg
Carbohydrate – 15g
Fiber – 3g
Sugars – 4g
Protein – 9g