6 oz. sugar snap peas, trimmed and quartered on a diagonal (about 1 3/4 cups)
6 oz. feta, crumbled (about 1 heaping cup)
3 oz. baby arugula (3 packed cups)
2 Tbs. minced Peppadew peppers (optional)
Position a rack in the center of the oven and heat the oven to 350°F. Bake the lavash on the oven rack until lightly browned, 4 to 7 minutes; let cool (it will crisp as it cools).
Meanwhile, whisk the lemon juice, shallot, sugar, a large pinch of salt, and a couple of grinds of pepper in a small bowl. Let sit for 10 minutes, then whisk in the olive oil and mint. Season to taste with salt and pepper.
Combine the chickpeas, tomatoes, and snap peas in a large bowl. Toss with the vinaigrette. Coarsely crumble the lavash over the top. Add the feta, arugula, and peppers, if using, and gently toss to combine. Serve immediately.
nutrition information (per serving)-
Calories (kcal)- 600; Fat (g)- 38; Fat Calories (kcal)- 340; Saturated Fat (g)- 10; Protein (g)- 23; Monounsaturated Fat (g)- 20; Carbohydrates (g)- 48; Polyunsaturated Fat (g)- 4; Sodium (mg)- 1130; Cholesterol (mg)- 40; Fiber (g)- 14;
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