Creamy Cucumber Dill Chickpea Salad with Pita Chips
Creamy Cucumber Dill Chickpea Salad with Pita Chips is a quick Mediterranean salad with cucumber, chickpeas, feta, dill, and creamy lemon dressing.
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Equipment
Ingredients
Salad:
- 2 cups cucumbers finely chopped
- 3 cups romaine lettuce finely chopped
- 1 cup chickpeas well drained and rinsed
- ¼ cup red onion finely chopped
- ½ cup reduced-fat feta cheese crumbled
- ¼ cup fresh dill chopped
Creamy Lemon Dressing:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Pita Chips:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon dried dill
Instructions
- Preheat 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.
- Place the pita triangles on a baking sheet. Sprinkle the pita triangles with garlic powder, salt, and dried dill.
- 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 Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper. Using a wire whisk, mix until smooth.
- In a large mixing bowl, add cucumber, romaine lettuce, chickpeas, red onion, feta cheese, and fresh dill.
- Pour the creamy lemon dressing over the salad. Toss gently until the salad is evenly coated.
- Serve the salad with the pita chips.
Notes
8 WW Smart Points
Tips and Tricks
Drain the chickpeas well - Let the chickpeas sit in a strainer for a few minutes after rinsing. Extra water can thin the dressing. Cut the cucumber small - Small cucumber pieces mix better with the chickpeas, feta, and dressing. This also makes each bite more balanced. Serve the pita chips on the side - Keep the pita chips separate until serving. This helps them stay crisp. Use a firm cucumber - A firm cucumber gives the salad a better crunch and keeps it from turning watery too fast.Storing
Refrigerate the salad - Place leftover salad in an airtight container and refrigerate for up to 2 days. The romaine will soften as it sits. Store the pita chips separately - Place cooled pita chips in an airtight container at room temperature for up to 2 days. Keep them away from the salad so they stay crisp. Stir before serving - Stir the salad gently before serving leftovers because the dressing may settle at the bottom.Nutrition
Calories: 279kcalCarbohydrates: 36gProtein: 14gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 12mgSodium: 709mgPotassium: 426mgFiber: 5gSugar: 6gVitamin A: 3367IUVitamin C: 10mgCalcium: 107mgIron: 2mg
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