Lemony Chopped Salad With Pita 

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This salad is beautiful, filling, and easy—just what a great recipe should be.

By Jenna Helwig

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Credit: Victor Protasio

Recipe Summary

hands-on:
20 mins
total:
30 mins
Servings:
4
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As all great cooks know, not all salads are created equal. Some are barely more than piles of lettuce, others so packed with contrasting flavors it's like a traffic jam in your mouth. Not so in this gorgeous chopped salad from Bare Minimum Dinners, which features crispy roasted chickpeas, toasted pita bread croutons, and a jamboree of crunchy ingredients. Yes, the gang's all here: crunchy cucumbers, spicy radishes, and tart cherry tomatoes. Salty cheese ties the crisp flavors together, while a sprinkle of mint at the end brings welcome freshness to every bite. It's hearty enough to stand alone as a meal, but would be at home served alongside roasted chicken or grilled salmon, too. 

Ingredients

Directions

  • Preheat oven to 350°F. Place chickpeas and onion in a large bowl. Add vinegar and 1/4 teaspoon salt. Toss to combine.

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  • Tear pita into bite-size pieces and place on a rimmed baking sheet. Bake for 10 minutes. Let cool on baking sheet.

  • Meanwhile, make the dressing: whisk lemon juice, honey, and 3/4 teaspoon salt in a small bowl. Whisk in oil.

  • Prepare Vegetables: Slice cucumbers into chunky half-moons and radishes into thin rounds. Cut tomatoes in half. Add vegetables to bowl with chickpeas and toss to combine. Add pita and pour over dressing. Add salad greens and remaining 1/4 teaspoon salt; toss to coat. Crumble cheese into bowl and gently toss to combine. Serve topped with mint leaves and/or a sprinkle of sumac, if desired.

Note

Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen. Copyright © 2021 by Jenna Helwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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