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Grinder bean scoopable salad with chickpeas, cucumber, tomatoes, red onion, olives, chopped greens, and creamy dressing in a black bowl. Pita chips sit in the bowl and on a wooden board.

Grinder Bean Scoopable Salad

Nesting Lane
Grinder Bean Scoopable Salad is a healthy meatless lunch with two kinds of beans, chopped vegetables, creamy dressing, and crisp pita chips.
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Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Salad
Cuisine Italian-Inspired
Servings 6

Equipment

Cutting Board
Sharp Knife
Large Mixing Bowl
Small Mixing Bowl
Baking Sheet
Whisk
Colander

Ingredients
 

For the Garlic Pita Chips:

For the Salad:

  • 1 can chickpeas well drained and rinsed
  • 1 can cannellini beans well drained and rinsed
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes quartered
  • 1 cup cucumbers diced
  • ½ cup banana peppers chopped
  • ½ cup provolone cheese chopped
  • ⅓ cup red onion finely diced
  • ¼ cup sliced black olives
  • 2 tablespoon chopped fresh parsley

For the Creamy Grinder Dressing:

Instructions
 

  • Preheat the oven to 375°F.
  • Cut the pita rounds into small triangles. Place the pita triangles on a large baking sheet.
  • Drizzle the pita triangles with olive oil. Sprinkle the garlic powder, Italian seasoning, and salt over the pita. Toss until the pita pieces are 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 chickpeas, cannellini beans, romaine, tomatoes, cucumber, banana peppers, provolone, red onion, black olives, and parsley.
  • In a small mixing bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Whisk the dressing until smooth.
  • Pour the dressing over the salad. Toss until the ingredients are evenly coated.
  • Serve the chips on the side for scooping.

Notes

Tips and Tricks

Chop everything small - Small pieces make it easier to scoop several ingredients onto each pita chip.
Drain the beans well - Excess liquid can thin the dressing and make the salad watery.
Let the chips cool - Completely cooled pita chips stay crisper when served with the salad.

Storing

Refrigerate the salad - Store the salad in an airtight container in the refrigerator for up to 3 days.
Keep the pita chips separate - Store the cooled chips in an airtight container at room temperature for up to 3 days.
For meal prep - Store the dressing, chopped salad, and pita chips in separate containers. Add the dressing and chips shortly before serving.

Nutrition

Calories: 259kcalCarbohydrates: 36gProtein: 13gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 9mgSodium: 669mgPotassium: 353mgFiber: 8gSugar: 4gVitamin A: 4508IUVitamin C: 19mgCalcium: 182mgIron: 4mg
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