Today on cooking at home I'll be making a Mediterranean style spinach salad with chick peas, roasted red peppers, sliced red onion and feta cheese and then serving it up with toasted pita bread croutons.
Roasted red peppers
15-ounce can chick peas
2 Tbs fresh lemon juice
Extra virgin olive oil
Optional seasonings: Onion powder, garlic powder, ground cumin, paprika
Preheat the oven to 400 degrees a bit ahead of time and, if the pita bread is a bit on the thick side, you may want to slice it in half crosswise before using a knife to cut half of a pita per serving into bite size triangles.
Toss those into a large mixing bowl and add a generous amount of olive oil. Season with salt and pepper and toss to coat.
Spread those out onto a heavy bottomed baking tray and place that into the preheated oven.
If you wanted to, you could season the croutons with a combination of things like onion powder, garlic powder, ground cumin and paprika.
While you're keeping your eye on the pita bread, slice the roasted red peppers, very thinly slice the red onion, drain the 15-ounce can of chick peas and make the dressing by combining about 2 Tbs fresh lemon juice with 4-5 Tbs extra virgin olive oil and whisking it up.
The pita will take somewhere around 20 to 25 minutes to crisp up.
At that point, add as much spinach to a large bowl as you'd like and add as many of the other ingredients as you like, including the feta cheese.
Dress it to taste and then fold in as many of the croutons as you'd like and it is good to go.