Toasted Pita & Bean Salad

-Such a great lunch, it's easy, light and delicious! I love eating and not feeling over-full but still feeling like I got the nutrition I need!

4 servings, about 2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

• 2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces
• 2 cloves garlic, peeled
• 1/8 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 1/2 pint cherry tomatoes, quartered
• 1/2 cucumber, peeled and diced
• 1 cup sliced romaine lettuce
• 1 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh mint

PREPARATION

1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.