ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chopped Greek Salad

Kate Sears
Prep time 20 mins
Total time 20 mins
Yield Makes 4 servings (serving size: 3 1/2 cups salad, 1/2 pita, and 1 1/4 tablespoons dressing)
Add Greek style to a tossed veggie salad by tossing in olives, feta cheese, mint and a tangy olive oil vinaigrette.

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, minced
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 heads hearts of Romaine, chopped (about 12 cups)
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1 small yellow bell pepper, diced (about 1 cup)
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup chopped cucumber
  • 1/2 small red onion, chopped
  • 1/4 cup pitted kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves
  • 2 whole-wheat pitas, toasted and halved

Nutrition Information

  • calories 278
  • fat 14 g
  • satfat 3 g
  • monofat 8 g
  • polyfat 2 g
  • protein 9 g
  • carbohydrate 32 g
  • fiber 7 g
  • cholesterol 11 mg
  • iron 3 mg
  • sodium 537 mg
  • calcium 163 mg

How to Make It

  1. Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.

  2. Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.