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Toasted Pita & Bean Salad

30 m


  • 2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces
    2 cloves garlic, peeled
    ⅛ teaspoon salt
    2 tablespoons fresh lemon juice
    2 tablespoons ground toasted cumin seeds (see Tip)
    3 tablespoons extra-virgin olive oil
    Freshly ground pepper to taste
    2 cups cooked pinto beans, well drained and slightly warmed (see Tip)
    1 cup diced plum tomatoes or ½ pint cherry tomatoes, quartered
    ½ cucumber, peeled and diced
    1 cup sliced romaine lettuce
    1 cup crumbled feta cheese
    3 tablespoons chopped fresh parsley
    3 tablespoons chopped fresh mint


  • Preheat oven to 400°F.
    Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.
    Mash garlic and salt with the back of a chef's knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.
    Place beans, tomatoes and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint and the dressing; toss to mix. Season with more pepper. Serve immediately.