Middle Eastern Taco Salad
Author: Aimee
Prep time: 20 mins
Total time: 20 mins
Bring this to your next summer gathering and it will be the talk of the table, guaranteed. Like all salads, it can be adaptable to suit your tastes. Swap in roasted red peppers in place of the tomato or pine nuts instead of the chick peas. All is ask is that you only toss the salad just before serving to ensure the crunch of the pita chips.
  • 1 large head of leaf lettuce, washed
  • 2 baby cucumbers
  • 1/4 red onion
  • 2 tomatoes
  • 1 cooked chicken breast, chopped
  • 1/2 cup crumbled feta cheese
  • 3-4 sprigs each, oregano and mint, chopped
  • 1 recipe Cumin Roasted Chickpeas (see above)
  • 1 recipe Tangy Avocado Dressing (see above)
  • 2 cups pita chips, slightly crushed
  1. Tear lettuce into a very large salad bowl. Thinly slice the cucumbers and red onion; add them to the bowl.
  2. Chop the tomatoes and add them to the salad, along with the chicken. Sprinkle the feta cheese and the chopped herbs over the top.
  3. Toss the salad together with the roasted chickpeas and the Tangy Avocado Dressing.
  4. Immediately before serving, add the crushed pita chips and serve.
Recipe by Simple Bites at http://www.simplebites.net/middle-eastern-taco-salad-with-roasted-chickpeas-tangy-avocado-dressing/