Chopped Greek Salad With Pita Chips

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"Found at realsimpledotcom & entered here for Culinary Quest #3 (Greece). This veggie-rich & healthy salad is full of flavor & texture -- Perfect as a 1-dish meal w/chicken added or as a vegetarian starter course for a dinner meal. Give it a try & ENJOY!"

Original is 4 servings


  • Serving Size: 1 (585.3 g)
  • Calories 463.6
  • Total Fat - 26.9 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 29.7 mg
  • Sodium - 1343.6 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 9.6 g
  • Sugars - 11.9 g
  • Protein - 20 g
  • Calcium - 418.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 65.4 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Heat oven to 350F. Place the pita halves cut-side up on a baking sheet. Brush w/1 tbsp of the oil & bake until golden & crisp (4-6 min). Allow to cool & then break into pieces.

Step 2

Whisk together the vinegar, oregano & the remaining 3 tbsps of oil in a lrg bowl. Add salt & pepper to taste preferences.

Step 3

Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, pepperoncini (if using) & olives (if using). Toss to combine & is best when served immediately.

NOTE: I did modify a couple of the ingredients to better suit our taste preferences. Additionally, I believe a sprinkle (or 2) of garlic powder/salt on the pita crisps is nearly manditory IMHO. Your choice to make.


  • No special items are required

4 Reviews


So yummy! I made the filling, and then stuffed pasta shells with it.


review by:
(20 Jul 2019)


This was made as an appetizer for Thanksgiving and was well enjoyed. Everyone was standing by the bowl chomping away! I didn't use the garbanzo beans but followed otherwise. Great addition to my recipe collection!


review by:
(27 Nov 2018)

Lynn (diner524)

Wonderful Greek salad!! I made this for my lunch today (although scaled it back to serve one) along side of some Greek Lemon Egg Soup and Pita triangles. Very tasty and love the tangy dressing(I did add a bit more vinegar). The only thing missing is potato salad, which is the norm here in FL(where we have the largest Greek/American population in the country) for our Greek salads.` Thanks for sharing the recipe twissis!!


review by:
(22 Aug 2016)


Wonderful, crunchy and flavoful salad. I used a yellow bell pepper, a roma tomato and some small split chickpeas. I made half the amount, but ate it all by myself, it was so good!The oregano adds a great touch. Thank you, Twissis! Made for CQ '16.


review by:
(13 Aug 2016)

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