White Bean Grinder Chopped Salad with Garlic Pita Chips takes everything you love about an Italian grinder sandwich and turns it into a meatless chopped salad, perfect for scooping up with crispy homemade pita chips.
The cannellini beans provide plenty of protein and fiber, and the provolone adds a touch of richness. Toss in romaine, tomatoes, cucumber, banana peppers, red onion, and a mix of black and green olives, then finish with fresh parsley for a pop of color and flavor.
The dressing is where the grinder magic happens: a creamy blend of Greek yogurt, light mayonnaise, red wine vinegar, Dijon mustard, and banana pepper juice that delivers that signature tangy, sandwich-shop taste.
Each serving has 24 grams of protein and 15 grams of fiber, so this salad holds its own as a filling lunch or an easy dinner when you don’t want a lot of work. Best part? You can have it on the table in under 30 minutes, making it a great option for busy weeknights.
You’ll just need a large mixing bowl, a small bowl for the dressing, and a baking sheet for crisping up those pita chips.
Why You’ll Love This White Bean Grinder Chopped Salad
High Protein and High Fiber
Each serving has 24 grams of protein and 15 grams of fiber. Cannellini beans and provolone help make the salad filling enough for a main meal.
Ready in Under 30 Minutes
The total time is 28 minutes, making this a practical option for lunch or a weeknight dinner.
Meatless Main Dish
Cannellini beans replace the deli meat you would normally find in a grinder-style salad while still giving the meal substance.
Plenty of Crunch
Romaine, cucumber, onion, peppers, and garlic pita chips add different textures throughout the salad.
Creamy Grinder-Style Dressing
Greek yogurt and light mayonnaise form the base, while banana pepper juice, red wine vinegar, Dijon mustard, herbs, and seasonings give it a tangy Italian-style flavor.
Scoopable Salad
Serve the pita chips alongside the salad and use them for scooping. This also makes the recipe convenient for a casual lunch or party spread.
Ingredient Substitutions
Great Northern Beans
Use Great Northern beans in place of cannellini beans. They have a similar mild flavor and creamy texture.
Navy Beans
Navy beans can also replace cannellini beans. They are smaller but work well with the other salad ingredients.
Mozzarella Cheese
Chopped mozzarella can replace provolone if that is what you have available. The flavor will be milder.
Pepperoncini
Use chopped pepperoncini instead of banana peppers. The flavor will be similar, although pepperoncini can have a slightly different level of heat and tang.
Red Wine Vinegar
White wine vinegar can replace red wine vinegar in the dressing.
Whole Wheat Pita
Regular pita rounds can be used instead of whole wheat pita rounds without changing the method.
Romaine Lettuce
Chopped iceberg lettuce can replace romaine if you prefer a crunchier base.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt.
Light Mayonnaise
Regular mayonnaise can be used in place of light mayonnaise. Keep in mind that this will change the nutrition information.
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White Bean Grinder 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.
Ingredients
For the Garlic Pita Chips:
- 2 large whole wheat pita rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasonings
- ¼ teaspoon salt
For the Salad:
- 2 cans cannellini beans well drained and rinsed
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes quartered
- ¾ cup cucumbers diced
- ½ cup banana peppers chopped
- ⅓ cup red onion finely diced
- ¼ cup sliced black olives
- ¼ cup sliced green olives
- 3 ounces provolone cheese chopped
- 2 tablespoon chopped fresh parsley
For the Creamy Italian Grinder Dressing:
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 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 dried oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut the pita rounds into triangles. Place the pita triangles on a large baking sheet.
- Drizzle the pita pieces with olive oil, then add the garlic powder, Italian seasoning, and salt. Toss the pita pieces until 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 cannellini beans, romaine lettuce, tomatoes, cucumber, banana peppers, red onion, black olives, green olives, provolone cheese, and parsley.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, dried oregano, black pepper, and salt. Using a wire whisk, mix the dressing until smooth.
- Pour the dressing over the salad. Gently toss until the salad is evenly coated.
- Serve the garlic pita chips on the side for scooping.
Notes
Tips and Tricks
Drain the beans well – Extra water from the beans can thin the dressing and collect at the bottom of the salad. Dry the romaine after washing – Excess moisture keeps the dressing from coating the lettuce as well. Keep the pita chips separate until serving – Storing them away from the dressed salad keeps them crisp. Use chilled ingredients – Cold beans, vegetables, cheese, and dressing give the salad a better texture when served.Storing
Store the salad – Place leftovers in an airtight container in the refrigerator for up to 3 days. The romaine will soften as it sits in the dressing. Store the pita chips – Keep cooled pita chips in a separate airtight container at room temperature for up to 2 days. Keeping them separate prevents them from becoming soggy. For meal prep – Store the dressing, salad mixture, and pita chips separately. Add the dressing when you are ready to serve.Nutrition
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