Mediterranean Chickpea Salad Pita Pocket

Inspiration: Food Network

Using infused olive oil in the hummus will change the flavor to your liking. I found myself some harissa-infused oil for a good level of heat, but lemon-infused would make a KILLER spread with this dish.

Ingredients

Salad:

2 (15 oz) can chickpeas, drained and rinsed 1 medium cucumber, chopped 1 bell pepper, chopped ½ red onion, thinly sliced ½ cup chopped kalamata olives ½ cup crumbled feta Salt and freshly ground black pepper

Lemon-Parsley Vinaigrette:

½ cup extra-virgin olive oil ¼ cup white wine vinegar 1 tbsp lemon juice 1 tbsp freshly chopped parsley ¼ tsp red pepper flakes

Hummus:

1 (15 oz) can garbanzo beans, drained, liquid reserved 1 clove garlic, crushed 2 tsp ground cumin ½ tsp salt 1 tbsp olive oil Warm pita pockets

Preparation

1. Make the salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper

2. Make the vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper

3. Dress salad with vinaigrette and toss

4. In a blender or food processor combine garbanzo beans, garlic, cumin, salt, and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved