One of my favorite challenges in the kitchen is reinventing leftovers. I am usually game for another round of last night’s dinner the following day, but by Day 3, that chickpea soup may have lost some of its charm. Here’s a way to breathe some new life into a bean soup. Strain the beans from the broth. You can freeze the broth, and use the flavorful beans in a salad.
This salad was inspired by a Middle Eastern Fattoush and features crispy, charred pita rubbed with garlic and olive oil.
Stewed Chickpea Salad with Cucumbers, Feta, and Charred Pita
- 1 whole wheat pita
- 1 clove garlic, lightly smashed
- extra-virgin olive oil, for drizzling
- coarse salt
- 1/4 cucumber, chopped
- 1 cup stewed chickpeas, drained
- 3 -4 leaves tender lettuce, torn
- 1-2 tablespoons crumbled feta
- juice of half a lemon
- freshly ground black pepper
Toast pita over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (You could also char in the broiler.) Rub with garlic and drizzle with olive oil. Season with salt and tear into pieces.
Combine cucumber, chickpeas, lettuce, feta, and torn pita in a bowl. Season to taste with lemon juice, olive oil, salt, and pepper.