Fattoush For Your Tush:
Check out my new favorite salad, so delicious!&nbsp;

1 whole-wheat pita (8-inch), split12 cherry or small tomatoes, halved or quartered1 red or yellow bell pepper (or half of each), ribs and seeds removed, cut into 1-inch strips1/2 English cucumber, cut into 1/2-inch dice1/4 red onion, cut into thin wedges, or 2 scallions, trimmed and thinly sliced lengthwise1 cup canned chickpeas, drained and rinsed1/4 cup torn fresh mint leaves1/4 cup torn fresh flat-leaf parsley leaves3 tablespoons red-wine vinegar2 tablespoons extra-virgin olive oilCoarse salt and freshly ground pepper
Preheat oven to 375&amp;#160;F. Place pita on a baking sheet and toast until crisp, about 10 minutes. &nbsp;Let cool completely, then break into 1-inch pieces. &nbsp;In a blow, combine tomatoes, pepper, cucumber, red onion, chickpeas, mint and parsley; toss to combine. &nbsp;Add vinegar, oil and 1/2 teaspoon salt (or to taste); season with pepper, and toss to combine. &nbsp;Add toasted pita pieces, toss and serve.
per serving: 220 calories, 1.1&amp;#160;g saturated fat, 6.5&amp;#160;g unsaturated fat, 0&amp;#160;mg cholesterol, 30.4&amp;#160;g carbohydrates, 7.2&amp;#160;g protein, 390&amp;#160;mg sodium, 6.2&amp;#160;g fiber
