Chopped Greek Salad With Pita Chips

greek-salad-pita-chips
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 25 mg
    • Sodium 865 mg
    • Protein 12 g
    • Carbohydrate 37 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 226 mg

Ingredients

  1. Check 2 pitas, split horizontally
  2. Check 4tablespoons olive oil
  3. Check 2tablespoons red wine vinegar
  4. Check 1/2teaspoon dried oregano
  5. Check kosher salt and black pepper
  6. Check 1 small head iceberg lettuce, chopped (about 8 cups)
  7. Check 1pint grape tomatoes, halved
  8. Check 1 green bell pepper, cut into bite-size pieces
  9. Check 1/2 English cucumber, sliced
  10. Check 1/2 red onion, chopped
  11. Check 1 15.5-ounce can chickpeas, rinsed and coarsely chopped
  12. Check 1cup crumbled Feta (4 ounces )
  13. Check 8 pepperoncini (optional)
  14. Check 1/4cup pitted kalamata olives (optional)

Directions

  1. Heat oven to 350° F. Place the pita halves cut-side up on a baking sheet, brush with 1 tablespoon of the oil, and bake until golden and crisp, 4 to 6 minutes. Let cool, then break into pieces.
  2. Whisk together the vinegar, oregano, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
  3. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if desired, and toss to combine.