CHOPPED MEDITERRANEAN SALAD

Chopped Mediterranean Salad image

This make-ahead, take-along Chopped Mediterranean Salad mixes crispy, crunch, tangy and savory elements, and beats any salad bar.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 414 g, Fat 19 g, Fiber 9 g, Protein 12 g, SaturatedFat 4 g

*** Explore more Chopped Mediterranean Salad Recipes »

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