Chickpeas Salad in Yogurt with Toasted Pita

I do not know what the name of this dish is. When I was in grad school, there was a woman who took couple of classes with me. She was Lebanese and one day, she made this when I visited her. I am sure she told me what the name was, but I don't recall. I have made this many times with lot of variations in herbs. But today, I made it exactly as she made except for adding mint leaves. It is very refreshing and is perfect for summer afternoons. Even though this is considered a side dish, I think this makes a good main dish by itself.

One year back - Spinach Corn Curry
Ingredients:
Chickpeas  - 1 cup (dry)
Yogurt - 1 cup (Preferably very thick yogurt)
Garlic - 1 clove grated or minced fine
Black Pepper - Coarsely crushed 1 tsp or to taste
Salt - to taste
Cayanne pepper - 1/2 tsp or to taste
Mint leaves - 8 - 10 chopped fine (optional)

To serve:
Pita - 1 (I used whole wheat pita)

 Method:
Soak chickpeas overnight in enough water. In the morning, drain the chickpeas and add fresh water to it and pressure cooker for 2 - 3 whistles. You can cook it on the stove top till very tender too. Or use about 1 1/2 cans of chickpeas drained and rinsed. Let it come to room temperature. Add grated or minced garlic, black pepper, cayanne pepper, salt. Mix and add yogurt. Mix well and add chopped mint leaves. Adjust the seasonings if required.

Just before serving, toast a pita till crisp.  It is easier to do it in the toaster oven or regular oven, but you can do it on the stove top too. To toast it on a skillet, set it at low heat, toast it till you get the desired consistency. Tear the toasted pita into pieces and top the salad with it and serve.

Enjoy.