A healthier version of the traditional bread salad
Instead of the usual fried bread preparation, this recipe from Philadelphia-based recipe developer Robert Luessen calls for toasted pita with healthy fats from the olive oil.Serves 2
This recipe is part of our meal prep series. Find the full guide here.
- ½ whole wheat pita
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 2 garlic cloves, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon plus ½ cup olive oil
- 1 cup roasted garbanzo beans
- 2 cups cucumber, chopped
- 2 cups tomato, diced
- 1 scallion, diced
Preheat the oven to 400 degrees. Cut pita into small segments and toss with one tablespoon of olive oil. Spread pita evenly on a baking sheet and toast until crispy, about five to ten minutes. Remove and allow to cool, then store in a plastic bag or small container at room temperature.
In a small bowl, combine lemon juice, pomegranate molasses, garlic, and apple cider vinegar. Whisk in ½ cup olive oil until emulsified and season to taste with salt and pepper then place in an airtight container.
In a large bowl, gently toss to combine garbanzo beans, cucumber, tomato, and scallion. Place in a separate airtight container and store in the fridge.
Place salad on a plate or in a bowl. Add toasted pita and drizzle with lemon-pomegranate dressing as desired.