Chickpea and Pita Salad

INGREDIENTS: (Servings: 8) Salad 4 sesame pita breads 2 cans (15 ounces) chickpeas, rinsed and drained 1 cucumber, diced 4 large beefsteak tomatoes 6 scallions, chopped 1/2 cup pitted black olives, preferably kalamata olives
Dressing 1 1/2 tablespoons olive pil 1 tablespoon balsamic vinegar 2 tablespoons olive tapenade 1 tablespoon chopped fresh mint Pepper Garnish Sprigs of fresh mint DIRECTIONS: 1. Preheat the oven broiler. Split the pita breads in half by carefully cutting them open with a sharp knife. Place them on a baking sheet. Toast under the broiler unto, golden brown and crisp, turning once, then allow to cool. Tear into bite-size pieces. 2. Put the chickpeas, cucumber, tomatoes, scallions, and olives in a serving bowl. For the dressing, whisk together the olive oil, vinegar, tapenade, mint, and pepper to taste. Drizzle over the vegetables and toss together. 3. Just before serving, add the pieces of pita bread and mix well. Serve garnished with sprigs of fresh mint. Nutrition Per Serving: Per serving: Calories 269, fat 6 g, saturated fat 1 g, cholesterol 0 mg, sodium 365 mg, carbohydrate 44 g, fiber 8 g, protein 11 g