Mediterranean Cucumber Tomato Chopped Salad with chickpeas, feta, lemon vinaigrette, and crispy pita chips. This easy summer salad is fresh, colorful, and perfect for healthy lunch ideas, side dishes, or light dinner recipes.
Mediterranean Cucumber Tomato Chopped Salad with Pita Chips is fresh, crunchy, and made for scooping.
This recipe uses cucumbers, tomatoes, red onion, chickpeas, feta cheese, parsley, and a lemon vinaigrette, then pairs it with crisp pita chips on the side.
This is a solid salad for lunch, meal prep, cookouts, or a lighter dinner side. The chickpeas make it more filling, the feta adds a salty bite, and the lemon dressing keeps everything bright without making it heavy.
It’s also a nice option when you want something that doesn’t need a lot of extras on the plate.
A large mixing bowl works well for tossing the salad without spilling the vegetables. A baking sheet helps the pita chips toast evenly.
Keep this one in mind for summer recipes, healthy lunch ideas, healthy appetizers, or Mediterranean recipes.
It’s fresh enough for warm weather but still filling enough to serve with grilled chicken, fish, wraps, or a snack board.
Why You’ll Love This Mediterranean Cucumber Tomato Salad with Pita Chips
It’s Fresh and Crunchy
Cucumbers, tomatoes, red onion, and parsley give this salad a crisp texture. The pita chips add extra crunch for scooping.
It Has Filling Ingredients
Chickpeas and feta cheese make the salad more satisfying than a plain cucumber tomato salad.
It Works as a Side or Light Meal
Serve it as a side dish, lunch, appetizer, or scoopable salad with pita chips, naan chips, or cucumber rounds.
It’s Ready in Under 30 Minutes
The full recipe takes 27 minutes, including the pita chips.
It Uses Everyday Ingredients
This recipe uses common items like cucumbers, tomatoes, chickpeas, feta, lemon juice, olive oil, and dried oregano.
Ingredient Substitutions
Cucumbers
Use English cucumber, Persian cucumbers, or regular cucumbers. If using regular cucumbers with thick skin, peel them first.
Tomatoes
Use Roma tomatoes, grape tomatoes, cherry tomatoes, or any firm tomato. Remove extra seeds to keep the salad from getting watery.
Chickpeas
Use white beans if you don’t have chickpeas. Cannellini beans work well in this salad.
Feta Cheese
Use goat cheese crumbles or diced mozzarella if you don’t have feta. The taste will be milder.
Red Onion
Use green onions or shallots for a softer onion flavor.
Fresh Parsley
Use fresh mint or fresh basil if you want a different herb flavor.
Red Wine Vinegar
Use white wine vinegar or apple cider vinegar if needed.
Pita Bread
Use naan, flatbread, or store-bought pita chips if you want to skip making the chips.
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Mediterranean Cucumber Tomato Salad with 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:
- 2 cups cucumbers diced
- 2 cups tomatoes seeded and diced
- ¼ cup red onion finely chopped
- 1 cup chickpeas well drained and rinsed
- ½ cup reduced-fat feta cheese crumbled
- ¼ cup fresh parsley chopped
For the Lemon Vinaigrette:
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Pita Chips:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- 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 the 4 thin pita circles into triangles.
- Place the pita triangles on a baking sheet in a single layer. Brush the pita triangles lightly with olive oil. Sprinkle the pita triangles with garlic powder, dried oregano, and salt.
- Bake for 5 to 7 minutes, or until the pita chips are lightly toasted and crisp around the edges.
- Remove the baking sheet from the oven. Let the pita chips cool slightly.
- In a small bowl, add lemon juice, olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper. Using a wire whisk, mix well.
- In a large mixing bowl, add cucumber, tomatoes, red onion, chickpeas, feta cheese, and parsley.
- Pour the lemon vinaigrette over the salad. Toss gently until the salad is evenly coated.
- Serve right away with pita chips.
Notes
Nutrition
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