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

Pita Bread and Pea Salad

Yield 6 Servings

Ingredients

  • 3 pitas
  • 1/3 cup plus 1 Tbsp. extra-virgin olive oil
  • Salt and pepper
  • 1/4 cup lemon juice
  • 2 stalks celery, thinly sliced
  • 1 cup frozen peas, defrosted, drained and patted dry
  • 1/2 red onion, thinly sliced
  • 1 cup cucumber, peeled, seeded and diced
  • 1 cup baby spinach
  • 5 ounces crumbled feta
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley

Nutrition Information

  • calories 227
  • fat 19 g
  • satfat 6 g
  • protein 5 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 21 mg
  • sodium 477 mg

How to Make It

  1. Preheat oven to 350°F. Brush both sides of each pita with 1 Tbsp. olive oil and sprinkle with salt and pepper. Cut pitas into strips about 1 inch wide and 3 inches long. Place pita strips on a baking sheet and bake until golden brown, about 20 minutes.

  2. Whisk lemon juice and 1/3 cup olive oil in a small bowl and season with salt.

  3. Place toasted pita strips in a large salad bowl. Add celery, peas, onion and cucumber. Toss with lemon vinaigrette.

  4. Just before serving salad, gently fold in spinach, feta, mint and parsley. Season with pepper.