Greek Chickpea Salad with Pita Bread

Backpacking can be exhausting. We’re not talking about the effects of physical exertion here, we mean the feeling of being tired of uninspiring meals. Sure, your feet may be weary, but that’s nothing compared to the numbness in your taste buds left by lackluster camp dinners.

You need fresh veggies. You need olives and garlic. You need lemon zest. You need this Mediterranean-inspired salad.

SERVES: 1
PREP TIME: 20 MINS

INGREDIENTS

• 15 oz Tetra Pak garbanzo beans, rinsed
• 1 small cucumber, quartered and chopped
• 10 grape tomatoes, halved OR 1 red bell pepper chopped
• 1/4 X-Cup cup olives, chopped (vacuum-packed pitted olives are available in stores)
• 2 scallions, chopped
• 2 Tbsp. olive oil (transport in a leak-proof bottle)
• Juice from one lemon with zest (see tips on ‘grating’ below)
• 1 clove garlic minced or grated (see tips on ‘grating’ below. Garlic can be minced at home, and transported in oil in a leak-proof bottle)
• 1 tsp dried oregano (or use 1 Tbsp. fresh)
• 1/2 tsp dried rosemary, or use 1/2 Tbsp. fresh. (transport dried rosemary in a leak-proof bottle)
• salt and pepper to taste

DIRECTIONS

1. To chop the tomatoes, pepper, olives and scallions, and to mince garlic, use the base of an X-Bowl and a Delta Cutlery Set knife.
   
   
2. The serrated edge of the Delta knife can be used instead of a grater to provide the zest from the lemon. Draw the blade across the surface of the lemon while pressing firmly. With a little practice, you will be able to produce the same results as with a micrograter.
   
   
3. Toss all ingredients into a large bowl (or use a clean X-Pot, Alpha Pot or Sigma Pot).
   
   
4. You can eat the (whole-wheat) pita bread unheated, or you can warm them in an X-Pan or Alpha Pan first – it’s easier to ‘split’ the pita if you do.
   
   
5. Fill the pita with chickpea salad. Enjoy!