Chopped Greek Salad With Pita Chips
Created by TwisSis on August 5, 2016
- Servings: 4
- Prep Time: 15-20m
- Cook Time: 4-6m
- Recipe #24583
Ingredients
- 2 rounds (128 grams) pita bread (split horizontally)
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 head iceberg lettuce (small head, torn or chopped, about 8 cups)
- 11 ounces grape tomatoes (halved, 2 cups)
- 1 green bell pepper, sliced & cut into 1-in segments
- 6 ounces cucumber, sliced (1/2 English cucumber)
- 4 ounces red onion, chopped (1/2 onion)
- 1 can (15.5 ounce) garbanzo beans (rinsed, chickpeas)
- 1 cup feta cheese, crumbled (about 4 oz)
- 8 pepperoncini (optional)
- 1/2 cup kalamata olives, halved (pitted, optional)
How to Make
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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.
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Step 2: Whisk together the vinegar, oregano & the remaining 3 tbsps of oil in a lrg bowl. Add salt & pepper to taste preferences.
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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.
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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.
Nutritional Facts
- 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