Greek Chickpea Salad with Garlic Pita Chips
Greek Chickpea Salad with Garlic Pita Chips is a healthy salad recipe with chickpeas, cucumbers, tomatoes, feta, olives, and lemon oregano dressing.
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Equipment
Ingredients
Salad:
- 2 cups chickpeas well drained and rinsed
- 1 cup cucumbers finely chopped
- 1 cup tomatoes seeded and chopped
- ¼ cup red onion finely chopped
- ¾ cup bell peppers finely chopped
- ½ cup kalamata olives sliced
- ½ cup reduced-fat feta cheese shredded
Lemon Oregano Dressing:
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Garlic Pita Chips:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon 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 to separate the top and bottom layers. Cut each pita circle into triangles.
- Place the pita triangles on a baking sheet. 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 the lemon juice, olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Using a wire whisk, mix well.
- In a large mixing bowl, add the chickpeas, cucumber, tomatoes, red onion, bell peppers, kalamata olives, and feta cheese.
- Pour the lemon oregano dressing over the salad.
- Toss gently until the salad is evenly coated.
- Serve the salad right away with the garlic pita chips.
Notes
Tips and Tricks
Store the pita chips separately - Keep the chips away from the dressed salad until serving so they stay crisp. Add more tang if needed - Add 1 extra teaspoon of red wine vinegar if you want the dressing to taste sharper.Storing
Refrigerate the salad - Place leftover salad in an airtight container and refrigerate for up to 3 days. Store the pita chips separately - Place cooled pita chips in an airtight container at room temperature for up to 2 days.Nutrition
Calories: 370kcalCarbohydrates: 47gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 899mgPotassium: 508mgFiber: 9gSugar: 8gVitamin A: 1305IUVitamin C: 47mgCalcium: 95mgIron: 3mg
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