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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. Arrange pita wedges in single layer on baking sheet. | 3. Bake 5 minutes or until lightly toasted; set aside. | 4. In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined. | 5. In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges. | 6. Pour dressing mixture over vegetable and pita mixture until well coated. | 7. Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight. | 8. Serve at room temperature sprinkled with feta cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pita bread	3		cut	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
lemon zest	1 1/2	teaspoons	grated	-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cucumber	1	cups	quartered sliced	15.6	3.7752	0.6759999999999999	0.1144
cherry tomato	1	pint		-	-	-	-
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
red onion	1	cup	sliced	64.0	14.944	1.76	0.16
feta cheese	1	ounce	crumbled	74.844	1.1595	4.0285	6.0329

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.