Caitlin Bensel
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 cup)

Fiber- and protein-packed chickpeas bulk up this late-summer salad.

How to Make It

Step 1

Preheat oven to 400°F. Brush uncut sides of pita rounds with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place directly on oven rack, and bake at 400°F until crispy, 5 to 6 minutes. Cool slightly, about 5 minutes. Slice pitas into thin triangles. Set aside.

Step 2

Using a Y-shaped peeler, peel thin strips from zucchini to measure about 1 cup. (Reserve remaining zucchini for another use.) Toss together zucchini strips and 1 1/2 teaspoons chipotle chiles; let stand at room temperature 10 minutes.

Step 3

Whisk together lime juice and remaining 1 tablespoon chipotle chiles in a small bowl. Gradually whisk in remaining 3 tablespoons oil. Toss together lettuce, chickpeas, tomatoes, and dressing. Season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide among 4 bowls. Top with zucchini strip mixture, pita triangles, sour cream, pumpkin seeds, and scallions.

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