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Fresh, light, and super easy to throw together — this is a perfect salad to brighten up a backyard barbeque or heavier meal!

You will need

Serves 4

  • 4 serves of regular or wholemeal pita bread, torn into pieces (gluten-free if needed)
  • 2 tablespoons olive oil
  • 1 head of baby cos lettuce, chopped
  • 1 can chickpeas, drained
  • 1 cucumber, sliced thinly
  • 2 tomatoes, chopped roughly
  • 1 cup mint, loosely packed and chopped
  • 1 cup parsley, loosely packed and chopped


  • Juice of 1 lemon
  • 3 tablespoons olive oil*
  • 1 tablespoon ground sumac
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

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10 mins to prep

15 mins to cook

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Toss the pieces of pita bread with the olive oil and scatter them on a large baking tray.

  3. Step 3

    Bake the pita for 15 minutes or until golden and crispy. Set aside.

  4. Step 4

    Add the lettuce, chickpeas, cucumber, tomatoes, mint and parsley to a large salad bowl. Toss until combined.

  5. Step 5

    To make the dressing, mix all the ingredients except the salt and pepper in a small bowl. Season with salt and pepper to taste.

  6. Step 6

    Right before serving, add the toasted pita and dressing to the salad. Toss until combined and serve.


Sub tahini for the olive oil if you’re after a creamier dressing!

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