Go Back
–+ servings
Italian chopped salad with garlic pita chips, chopped lettuce, chickpeas, black olives, banana peppers, red bell pepper, and herbs in a white bowl on a wooden surface.

Italian Chopped Salad with Garlic Pita Chips

Nesting Lane
Italian Chopped Salad with Garlic Pita Chips is a quick 25-minute salad with lettuce, chickpeas, peppers, olives, banana peppers, and crisp pita chips.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Baking Sheet
Pastry Brush

Ingredients
 

For the Salad:

For the Garlic Pita Chips:

  • 2 large pita breads
  • 1 tablespoon melted butter
  • ½ teaspoon garlic 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 bread to separate the top and bottom layers. Cut each pita circle into triangles.
  • Place the pita triangles on a baking sheet in one layer.
  • Brush the pita triangles lightly with melted butter. Sprinkle the pita triangles with garlic salt.
  • Bake for 5 to 7 minutes, or until lightly toasted and crisp around the edges.
  • Remove the pita chips from the oven and let cool slightly.
  • In a large mixing bowl, add the iceberg lettuce, chickpeas, bell pepper, black olives, and banana peppers.
  • Pour the Italian dressing over the salad. Toss until the salad is evenly coated.
  • Serve the chopped salad with the warm garlic pita chips for scooping.

Notes

9 WW Smart Points

Tips and Tricks

Drain the banana peppers well - Too much liquid can make the salad watery. Pat them dry if needed before adding them to the bowl.
Keep the lettuce chopped, not shredded - Small chopped pieces make the salad easier to scoop. Shredded lettuce can get soft too fast.
Watch the pita chips closely - Pita chips can go from toasted to too dark fast. Check them at 5 minutes.
Serve the chips on the side - Keep the pita chips separate until serving so they stay crisp.
Use a large bowl - A large mixing bowl gives the salad enough room to toss evenly with the dressing.

Storing

Store the salad - Place leftover salad in an airtight container and refrigerate for up to 2 days. The lettuce will soften after it has been dressed.
Store the pita chips - Place cooled pita chips in an airtight container at room temperature for up to 2 days.
Store separately - For the best texture, store the salad and pita chips in separate containers.

Nutrition

Calories: 270kcalCarbohydrates: 36gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 8mgSodium: 945mgPotassium: 400mgFiber: 7gSugar: 7gVitamin A: 1752IUVitamin C: 63mgCalcium: 76mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane