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Chopped Greek Salad with Pita Chips

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $$$
Gatheredtable
adapted fromReal Simple

Ingredients

  • 1/2 head romaine lettuce, chopped (about 8 cups)
  • 1 green bell pepper, cut into bite-size pieces
  • 1/2 cucumber, sliced
  • 1/2 red onion, chopped
  • 15 ounces canned chickpeas, rinsed and coarsely chopped
  • 3/4 pound cherry tomatoes, halved
  • 4 pitas
  • 5 tablespoons extra virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • sea salt and freshly ground pepper, to taste
  • 1 cup crumbled feta (4 ounces)
  • 8 pepperoncini (optional)
  • 1/4 cup pitted kalamata olives (optional)

Directions

Prep: 1. Heat oven to 350F. 2. Chop/slice: lettuce, bell pepper, cucumber, onion, and chickpeas. 3. Halve grape tomatoes. 4. Cut pitas in half lengthwise (so you then have two full rounds) and then cut into wedges.. Make: 1. Place pita wedges, cut-side up, on a baking sheet, brush with 1 tablespoons of olive oil, and bake until golden and crisp, 4-6 minutes. Let cool, then break into pieces. 2. Meanwhile, whisk together vinegar, oregano, remaining 4 tablespoons of oil, salt and pepper to taste in a large bowl. 3. Add lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, feta, and pepperoncini and olives, and toss to combine. Serve with pita chips

Goes great with these recipes

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Whole Wheat Pita Bread
Pita Bread
Fresh Whole Grain Bread
Whole Wheat Dinner Rolls
Dinner Rolls
Baby Carrot Sticks

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