Grinder Bean Scoopable Salad turns the bold taste of an Italian grinder into a hearty chopped salad made for scooping.
Chickpeas and cannellini beans add substance, while crisp romaine, tomatoes, cucumber, banana peppers, provolone, olives, and red onion give each bite plenty of texture.
The creamy grinder dressing has a tangy bite from red wine vinegar, Dijon mustard, and banana pepper juice.
Greek yogurt keeps it creamy without making the salad feel too heavy. Homemade garlic pita chips add crunch and make this salad a little more fun to serve.
Chop the vegetables and cheese into small pieces so you can scoop up a good mix with every pita chip.
Serve it for lunch, take it to a potluck, or make it as a casual meatless dinner.
It also makes six servings, so there’s enough to share without preparing a complicated meal.
Why You’ll Love This Grinder Bean Scoopable Salad
Hearty Without Meat
Chickpeas, cannellini beans, and provolone make this a satisfying vegetarian salad.
Made for Scooping
Small chopped ingredients make it easy to scoop the salad with crisp garlic pita chips.
Creamy, Tangy Dressing
Greek yogurt, mayonnaise, vinegar, mustard, and banana pepper juice create a creamy dressing with plenty of tang.
Good for Sharing
This recipe makes six servings and is easy to bring to parties, cookouts, or potlucks.
Simple Equipment
A large mixing bowl holds the salad, while a small mixing bowl and whisk make preparing the dressing easy.
Ingredient Substitutions
Whole Wheat Pita
Regular pita rounds can replace the whole wheat pita rounds.
Cannellini Beans
Great Northern beans or navy beans are suitable substitutes for cannellini beans.
Provolone Cheese
Use mozzarella, Monterey Jack, or mild white cheddar for a different cheese option.
Romaine Lettuce
Chopped iceberg lettuce provides a similar crisp texture.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt.
Light Mayonnaise
Regular mayonnaise can be used, although it will make the dressing richer.
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Grinder Bean Scoopable Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Garlic Pita Chips:
- 3 large whole wheat pita rounds
- 1½ tablespoon olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon Italian seasonings
- ¼ teaspoon salt
For the Salad:
- 1 can chickpeas well drained and rinsed
- 1 can cannellini beans well drained and rinsed
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes quartered
- 1 cup cucumbers diced
- ½ cup banana peppers chopped
- ½ cup provolone cheese chopped
- ⅓ cup red onion finely diced
- ¼ cup sliced black olives
- 2 tablespoon chopped fresh parsley
For the Creamy Grinder Dressing:
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1½ tablespoon red wine vinegar
- 1 tablespoon banana pepper juice
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- Cut the pita rounds into small triangles. Place the pita triangles on a large baking sheet.
- Drizzle the pita triangles with olive oil. Sprinkle the garlic powder, Italian seasoning, and salt over the pita. Toss until the pita pieces are lightly coated.
- Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Let the pita chips cool.
- In a large mixing bowl, add the chickpeas, cannellini beans, romaine, tomatoes, cucumber, banana peppers, provolone, red onion, black olives, and parsley.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Whisk the dressing until smooth.
- Pour the dressing over the salad. Toss until the ingredients are evenly coated.
- Serve the chips on the side for scooping.
Notes
Tips and Tricks
Chop everything small – Small pieces make it easier to scoop several ingredients onto each pita chip. Drain the beans well – Excess liquid can thin the dressing and make the salad watery. Let the chips cool – Completely cooled pita chips stay crisper when served with the salad.Storing
Refrigerate the salad – Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the pita chips separate – Store the cooled chips in an airtight container at room temperature for up to 3 days. For meal prep – Store the dressing, chopped salad, and pita chips in separate containers. Add the dressing and chips shortly before serving.Nutrition
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