Meditteranean Chickpea Salad

• 28 ounces chickpeas (garbanzo beans) drained and rinsed, 2 cans
• 1/2 small red onion very finely minced
• 1/4 cup kalamata olives pitted, chopped
• 1/4 cup parsley leaves flat, chopped
• 1 each lemon zest and juice
• 2 tablespoons olive oil, extra-virgin or to taste
• 1 x salt and black pepper to taste
• 3 whole pita bread cut into eights and slpit
• 1 x cumin groud, to taste
• 1 x coriander ground, to taste
• 1 x paprika to taste
• 1 x cayenne pepper to taste
• 1 x olive oil as needed
• 1 x salt to taste

1. Mediterranean Chickpea Salad:
2. Combine all ingredients in a bowl.
3. If serving as more of a dip or spread, mash it up until you get the desired consistency.
4. Homemade Pita Chips:
5. Preheat oven to 350F (180C).
6. Toss the pita slices with the spices, to taste (remember that the cayenne pepper is very spicy, so use less than the others).
7. Toss with enough olive oil to coat.
8. Bake in the oven for about 5 minutes, or until golden and crispy.

chickpeas, red onion, kalamata olives, parsley, lemon zest, olive oil, salt, pita bread, cumin groud, coriander ground, paprika, cayenne pepper, olive oil, salt

Taken from recipeland.com/recipe/v/meditteranean-chickpea-salad-50699 (may not work)