This Mediterranean dish is light, refreshing, and most of all, flavorful!
Add some flair to your next lunch break with this refreshingly, light Mediterranean meal. Mediterranean food is great, because it is full of flavor and keeps the grease and oil to a minimum, making it really healthy for you. Don’t feel bad about eating this tabouleh salad with whole wheat crisps. If anything, it will give you the right amount of energy to keep you going about your day!
The meal itself consists of three parts: the dressing, the salad, and the whole wheat pita crisps. It may sound like a handful, but it’s actually pretty simple to make! The dressing simply requires all the ingredients to be placed in a food processor and then combined until the right consistency. The salad works pretty much the same way. Just combine all the fresh ingredients and toss well with the dressing. Finally, make the crisps by cutting whole wheat pitas into triangles and then baking them in the oven with a little seasoning. Voila! You are done with your meal. If you want, you can make larger quantities and use them throughout the week too!
Note on serving size – 6 pita triangles equals about 3/4 of a regular size pita.
Tabouleh Salad with Whole Wheat Pita Crisps
Ingredients
For the Dressing
- 1/4 cup lemon juice fresh
- 3 garlic cloves large, minced
- 1 tablespoon honey
- 3 teaspoons oregano fresh, chopped
- 1/4 cup olive oil
For the Salad
- 1 1/2 cups quinoa cooked
- 1 cup cherry tomatoes halved lengthwise
- 2 cups cucumbers cut into large chunks, about the size of a cherry tomato
- 1/2 cup parsley fresh, chopped
- 1/2 cup red onion cut into thin strips
- 3 tablespoons mint fresh, chopped
- 1/2 cup feta cheese crumbles low-fat
For the Whole Wheat Pita Crisps
- 3 whole-wheat pitas thin, cut into 8 triangles each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
Instructions
For the Dressing
- Combine all ingredients, except oil, in a food processor and blend well. With the food running on low speed, gradually add the oil and mix until dressing is creamy in appearance. Set aside.
For the Salad
- In a large bowl, combine all ingredients. Drizzle about 1/4 cup of the prepared dressing over the top and toss well. Divide salad between 4 servings bowls.
For the Whole Wheat Pita Crisps
- Preheat oven to 400 degrees. Lay the pita triangles in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt and garlic powder. Bake for about 10 minutes or until lightly golden and crispy. Cool before serving with salad. Serve crush on top of the salad or on the side.
Nutrition Information
Have you made this recipe?
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Even with the pita chips removed my fitness pal puts the calories well over what was listed above. If you do add the pita chips the recipe comes out to 525 ish, am I doing something wrong? Quinoa alone is 938 calories
Katie, Are you calculating the entire recipe or just 1 serving? That’s way too many calories for quinoa.