Weight Watchers Friendly
Italian Chopped Salad with Garlic Pita Chips is the kind of meal you make when you want something fresh, crunchy, and not boring.
This is my favorite salad! I make it a couple of times a week, all summer long.
It has chopped iceberg lettuce, chickpeas, bell pepper, black olives, banana peppers, and Italian dressing, all served with crisp garlic pita chips on the side.
This is a scoopable salad, which makes it feel more fun than a regular bowl of lettuce. The pita chips work like little edible spoons, and honestly, that helps the whole salad feel more like a meal.
You still have plenty of vegetables, but the chickpeas add more texture and make it more filling.
It’s ready in 25 minutes, so it works for lunch, dinner, or a quick meal when you don’t want to deal with a lot. The ingredients are easy to keep on hand, and the Italian dressing keeps the flavor clear without needing a long list of extras.
Why You’ll Love This Italian Chopped Salad with Garlic Pita Chips
Ready in 25 Minutes
This recipe works well when you need a quick meal without a lot of prep. The salad comes together fast, and the pita chips only need a few minutes in the oven.
Scoopable and Fun
The garlic pita chips make this salad feel different from a regular chopped salad. You can scoop the lettuce, chickpeas, peppers, olives, and banana peppers right onto the chips.
Crunchy and Filling
Iceberg lettuce gives the salad crunch, while chickpeas make it more satisfying. The pita chips add another crisp texture that works well with the chopped vegetables.
Good for Lunch or Dinner
This salad can work as a main course for lunch or a lighter dinner. It’s also a helpful option when you want something fresh without making a full hot meal.
Uses Common Ingredients
You only need a short list of ingredients: lettuce, chickpeas, bell pepper, olives, banana peppers, Italian dressing, pita bread, butter, and garlic salt.
Ingredient Substitutions
Romaine Lettuce
Use romaine lettuce instead of iceberg if you want a sturdier chopped salad.
White Beans
Use white beans instead of chickpeas for a softer texture and mild taste.
Pepperoncini
Use chopped pepperoncini instead of banana peppers if that’s what you have on hand.
Green Olives
Use sliced green olives instead of black olives for a stronger olive taste.
Olive Oil Spray
Use olive oil spray instead of melted butter for the pita chips.
Italian Seasoning and Salt
Use Italian seasoning with a small pinch of salt if you do not have garlic salt.
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Italian Chopped Salad with Garlic Pita Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Salad:
- 4 cups iceberg lettuce finely chopped
- 1 cup chickpeas drained and rinsed
- 1 cup bell pepper finely chopped
- ½ cup sliced black olives
- ½ cup banana peppers drained well and chopped
- ⅓ cup Italian dressing
For the Garlic Pita Chips:
- 2 large pita breads
- 1 tablespoon melted butter
- ½ teaspoon garlic salt
Instructions
- Preheat the oven to 375 degrees F.
- Place the pita breads on a cutting board.
- Cut around the outer edge of each pita bread to separate the top and bottom layers. Cut each pita circle into triangles.
- Place the pita triangles on a baking sheet in one layer.
- Brush the pita triangles lightly with melted butter. Sprinkle the pita triangles with garlic salt.
- Bake for 5 to 7 minutes, or until lightly toasted and crisp around the edges.
- Remove the pita chips from the oven and let cool slightly.
- In a large mixing bowl, add the iceberg lettuce, chickpeas, bell pepper, black olives, and banana peppers.
- Pour the Italian dressing over the salad. Toss until the salad is evenly coated.
- Serve the chopped salad with the warm garlic pita chips for scooping.
Notes
Tips and Tricks
Drain the banana peppers well – Too much liquid can make the salad watery. Pat them dry if needed before adding them to the bowl. Keep the lettuce chopped, not shredded – Small chopped pieces make the salad easier to scoop. Shredded lettuce can get soft too fast. Watch the pita chips closely – Pita chips can go from toasted to too dark fast. Check them at 5 minutes. Serve the chips on the side – Keep the pita chips separate until serving so they stay crisp. Use a large bowl – A large mixing bowl gives the salad enough room to toss evenly with the dressing.Storing
Store the salad – Place leftover salad in an airtight container and refrigerate for up to 2 days. The lettuce will soften after it has been dressed. Store the pita chips – Place cooled pita chips in an airtight container at room temperature for up to 2 days. Store separately – For the best texture, store the salad and pita chips in separate containers.Nutrition
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