Chopped Greek Salad With Pita Chips

Chopped Greek Salad With Pita Chips
Con Poulos
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preparation
15
minutes
cooking
15
minutes
Serves 4

Ingredients

2
pitas, split horizontally
4
tablespoons
olive oil
2
tablespoons
red wine vinegar
1/2
teaspoon
dried oregano
kosher salt and black pepper
1
small head iceberg lettuce, chopped (about 8 cups)
1
pint
grape tomatoes, halved
1
green bell pepper, cut into bite-size pieces
1/2
English cucumber, sliced
1/2
red onion, chopped
1
15.5-ounce can chickpeas, rinsed and coarsely chopped
1
cup
crumbled Feta (4 ounces )
8
pepperoncini (optional)
1/4
cup
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.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 380
  • 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
What does this mean? See Nutrition 101.

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