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Chopped Mediterranean Salad

This make-ahead, take-along midday meal mixes crispy, crunch, tangy and savory elements, and beats any salad bar.

  • Servings: 2

Source: Everyday Food, January/February 2007


  • 1 whole-wheat pita (6-inch), cut into small squares
  • 1 romaine heart, sliced 1/2 inch crosswise
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 English cucumber, unpeeled and cut into 1/2-inch dice
  • 1 scallion, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Place pita on a baking sheet, and bake until crisp, about 10 minutes. Cool; store in an airtight container at room temperature.

  2. Meanwhile, in an airtight container, combine romaine, chickpeas, cucumber, scallion, tomatoes, and feta. Cover, and refrigerate up to overnight.

  3. Make dressing: In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Transfer to an airtight container, and refrigerate. To serve, toss romaine mixture with dressing; top with pita chips.

Cook's Notes

Keep the salad's components in different containers so the greens and chips are crisp when it's time to add the dressing and toss.

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