Pita Bread and Pea Salad

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Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 19g
  • Saturated fat: 6g
  • Protein: 5g
  • Carbohydrate: 9g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Sodium: 477mg


  • 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


  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.
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