White Bean Grinder Chopped Salad with Garlic Pita Chips
White Bean Grinder Chopped Salad is a high protein, high fiber lunch with Italian grinder flavors and crunchy garlic pita chips, ready in under 30 minutes.
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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
Calories: 420kcalCarbohydrates: 60gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 17mgSodium: 1204mgPotassium: 436mgFiber: 15gSugar: 5gVitamin A: 4751IUVitamin C: 28mgCalcium: 362mgIron: 7mg
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