Chopped Salad with Feta, Chickpeas and Pita Croutons Recipe

Name: Chopped Salad with Feta, Chickpeas and Pita Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 6 tablespoons extra-virgin olive oil; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons sweet or hot paprika; 3 (6-inch) pita breads with pockets; Kosher salt; 3 tablespoons sherry vinegar; 1 1/2 teaspoons Dijon mustard; Freshly ground black pepper; 6 cups loosely packed arugula; 6 cups loosely packed mesclun; 2 large red bell peppers, coarsely chopped; 2 large yellow bell peppers, coarsely chopped; 1 pound cherry tomatoes, quartered; 1 1/2 cups cooked or drained, rinsed and dried canned chickpeas; 1 1/2 cups crumbled feta cheese; 1 1/2 cups diced dill pickle; 3 cups cooked, diced chicken

Servings: persons

1/4 cup plus 6 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet or hot paprika
3 (6-inch) pita breads with pockets
Kosher salt
3 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
6 cups loosely packed arugula
6 cups loosely packed mesclun
2 large red bell peppers, coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 pound cherry tomatoes, quartered
1 1/2 cups cooked or drained, rinsed and dried canned chickpeas
1 1/2 cups crumbled feta cheese
1 1/2 cups diced dill pickle
3 cups cooked, diced chicken

1
Preheat the oven to 400 degrees F.
2
Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl.
3
Split each pita horizontally into 2 rounds and brush the rough sides with equal amounts of the oil mixture.
4
Cut the rounds into small triangles or 1-inch pieces and arrange in 1 flat layer on a large baking sheet.
5
Bake until golden and crisp, about 5 minutes.
6
Sprinkle with salt when just out of the oven.
7
Whisk the vinegar, mustard, salt, and pepper in a large serving bowl until blended.
8
Slowly pour in the remaining 6 tablespoons of olive oil, whisking to form a smooth dressing.
9
Just before serving, pile the arugula and mesclun in the center of the bowl on top of the dressing.
10
Surround with the peppers, tomatoes, chickpeas, feta, pickles, and chicken.
11
Add the pita croutons, toss and serve.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup plus 6 tablespoons extra-virgin olive oil, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons sweet or hot paprika, 3 (6-inch) pita breads with pockets, and more.

Yes, Chopped Salad with Feta, Chickpeas and Pita Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Salad with Feta, Chickpeas and Pita Croutons

How did you like this recipe?

Frequently Asked Questions