Chopped Mediterranean Salad

Contributed by Sally J. (Albany, NY)


  • 1 whole wheat pita, cut into small squares
  • 1 romaine lettuce heart, sliced 1/2 inch crosswise
  • 15 oz. chickpeas
  • 1/2 cucumber, ct into 1/2 inch cubes
  • 1 scallion, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup feta cheese
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • Coarse ground pepper and salt


  1. Preheat oven to 305°F; Place pita on a baking sheet and baking about 10 minutes, or until crisp.
  2. Combine lettuce, chickpeas, cucumber, scallion, tomatoes and feta in a bowl.
  3. In a small bowl, whisk together lemon juice and oil; add salt and pepper.
  4. To serve, toss salad mixture with dressing, and top with pita chips.

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