Wesson Recipes

Roasted Chickpea Kale Salad & Fresh Pita

Product Locator

Cooking Time

30 minutes

Prep Time

30 minutes (plus dough resting time)

Serving Size

4

Upgrade your lunch routine with this fresh, satisfying combination of homemade pita and hearty kale salad. Packed with crispy roasted chickpeas, tangy feta, and bright lemon flavor, this recipe delivers the perfect balance of protein, vegetables, and wholesome ingredients to keep you fueled throughout the day. Paired with warm, homemade pita, it’s a delicious make-ahead option that’s as enjoyable at your desk as it is on a weekend picnic.

Made with Wesson Canola Oil, both the soft, pillowy pita and crispy roasted chickpeas come together with ease, creating layers of texture and flavor in every bite. For an easy meal prep idea, pack the salad and pita in a bento-style lunch box, keeping everything fresh and ready to grab when you’re heading out the door. Whether you enjoy the pita on the side for dipping and scooping or fill it with the chickpea kale mixture for a handheld lunch, this recipe makes eating well feel simple, satisfying, and anything but boring.

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CONTAINS:

Ingredients

Wesson Basics Pita

All-purpose flour 2 cups.

Instant yeast 1 tsp.

Salt, fine 1 tsp.

Water, warm (~110°F) 1 cup.

Wesson Canola Oil 2 tbsp.

Roasted Chickpeas

Chickpeas, drained & rinsed 1 can.

Wesson Canola Oil 2 tbsp.

Kosher salt 1/4 tsp.

Zest 1 lemon.

Kale Salad

Kale, thinly sliced 3 cups, packed, stems removed.

Wesson Canola Oil 2 tbsp.

Lemon 1 juiced.

Garlic, minced 1 tsp.

Oregano, dried 1/2 tsp.

Kosher salt 1/4 tsp.

Feta cheese, crumbled 1/4 cup.

Method

Wesson Basics Pita

In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, and salt. Mix briefly. Add water and oil, then mix on medium speed (2 or 3 on stand mixer) for about 7 to 10 minutes until a smooth dough forms.

Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 60–90 minutes.
Divide dough into 8 to 12 portions and shape into balls. Cover and let rest for 15 minutes.

Roll each ball into a 5” to 6” circle. If dough resists, let rest for 5 minutes, then continue. Place on a parchment-lined baking sheet and let rest another 15 minutes.

Preheat oven to 475°F. Bake for 6–10 minutes, or until puffed and lightly golden. Remove from oven and wrap, stacked under a cotton kitchen towel to steam for soft pitas.