Chickpea Salad With Grilled Pita

Tonight's dinner was sooooo good.  I love picky foods of all kinds, so this meal was perfect for me.  The Dad didn't think it was too shabby either.  He was making yummy noises through the entire meal.

I had this new recipe for the salad on my menu, and decided to make pork skewers to go with it.  I cut the pork into cubes and marinated it all day in a mixture of white wine, lemon juice, olive oil and Italian seasoning.  I thread it onto skewers and The Dad grilled them, seasoning them with garlic powder, Italian seasoning, salt, pepper, and fresh squeezed lemon while they cooked.

Yum, yum, yum.

The salad recipe is from the August 2010 issue of Better Homes.

Here it is with my notes:

Chickpea Salad With Grilled Pita

2 15-oz cans garbanzo beans, rinsed and drained
6 Campari or roma tomatoes, sliced (cherry tomatoes would be delish too)
4 oz crumbled feta cheese with tomato and basil (I'm not a fan of flavored feta, so I used plain)
1/4 C lightly packed fresh mint leaves (basil would have been really good too)
1/3 C white wine vinegar
1/4 C olive oil
1 Tbsp sugar
1 to 2 pita bread rounds

In a large bowl, combine beans, tomatoes, feta, and mint.

In a screw-top jar, combine vinegar, oil, sugar, and 1/2 tsp black pepper; shake to combine.

(I just whisked everything in a bowl)

Pour dressing over salad mixture and set aside.

(I covered mine and stuck it in the fridge till it was time to eat)

Grill pita bread on an indoor or outdoor grill over medium heat until warm and toasted.  

Transfer to a cutting board and cut into wedges.  

Serve salad mixture with pita wedges.

Or, eat way more than necessary, like us, and have it with pork skewers, carrots, bell peppers, red onion, feta dip, and grapes.

Here's dinner on my plate:

(The Dad used a whole pita and wrapped everything up like a gyro)