Lemony Chickpea Salad with Homemade Pita Chips

🥘 Ingredients

• pita 6 oz
• extra virgin olive oil 2 tbsp
• Kosher
• extra virgin olive oil 2 tbsp
• garlic cloves 2
• medium lemon 1
• ground coriander ½ tsp
• ground cumin ½ tsp
• chickpeas 2
• cherry tomatoes 8-12 oz
• large red bell pepper or small 2
• cilantro leaves and tender stems or flat-leaf parsley or fresh mint 1 handful
• Lemon-Tahini Sauce 8 tbsp
• Pickled Onions

1. 1

   For the homemade pita chips: pita , extra virgin olive oil , Kosher salt and freshly cracked black pepper. For the chickpea salad: extra virgin olive oil , garlic cloves , medium lemon , ground coriander , ground cumin , chickpeas , cherry tomatoes , large red bell pepper or small , cilantro leaves and tender stems or flat-leaf parsley or fresh mint , Lemon-Tahini Sauce , Pickled Onions .
2. 2

   Arrange a rack in the top third of the oven and preheat to 425ºF / 220ºC.
3. 3

   Toast the pita. Place the whole pitas on a rimmed sheet pan (they may slightly overlap). In a small bowl, mix together 2 tbsp olive oil, 3/4 tsp kosher salt, and black pepper to taste. Pour half of the seasoned oil mixture on the tops of the pita and rub it in with your hands or a pastry brush, then flip and coat the second side. Bake for 10-11 minutes , or until deeply golden brown and very crisp (check a minute early if your oven runs hot). Allow to cool.
4. 4

   Make the spiced oil. Heat 2 tbsp olive oil in your smallest saucepan over medium-high heat for at least 3 minutes, then add a piece of grated garlic. If it sizzles immediately, it’s ready (if you have a thermometer, it should register around 350ºF / 175ºC). While this heats up, add the grated garlic to a small heat-proof bowl along with the lemon zest, coriander, and cumin. As soon as the oil is ready, carefully pour the oil over the garlic mixture and allow to sizzle, then stir. Let rest for 1 minutes , then pour into a large bowl.
5. 5

   Prep the Chickpea Salad. Drain and rinse the chickpeas, shaking the colander a few times to get rid of excess water. Add chickpeas to the spiced oil along with a few pinches of salt and gently toss. Halve or quarter the cherry tomatoes, depending on size. Dice the bell pepper. Chop the cilantro. Add all the veggies to the spiced chickpeas, then add the Lemon-Tahini Sauce and a few forkfuls of Pickled Onions. Gently toss, then taste, adding a squeeze of lemon juice for acidity, a few spoons of pickled onion liquid for sweet-tang, more Pickled Onions for tangy crunch, and/or salt to taste (keeping in mind the pita chips will add saltiness).
6. 6

   When the pita is cool enough to touch, break into bite-sized pieces. Scatter the Chickpea Salad with the toasted pita chips and gently toss. Give one final taste, finishing with salt/pepper or a squeeze of lemon juice as needed. TIP: If saving leftovers, only assemble as much as you’ll eat; store any leftover pita chips (once completely cool) in a ziploc bag or airtight container in your pantry.