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