chickpea chopped salad with pita chips

Dinner

Chickpea Chopped Salad with Pita Chips

This chickpea, cucumber and tomato salad is fresh and delicious. Packed with crunchy pita chips, creamy feta and briny olives, this salad delivers vibrant flavors in every bite. Enjoy it as a side dish or add grilled or roasted chicken or salmon to make it a main dish.

Ingredients

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon dijon mustard
1 small clove garlic, grated (about ¼ teaspoon)
⅛ teaspoon cracked black pepper
⅛ teaspoon salt
1 (15-ounce) can no-salt-added chickpeas, rinsed
1 cup cherry tomatoes, quartered
1 cup crumbled feta cheese
1 small persian cucumber, seeded and finely chopped (about ½ cup)
½ small red bell pepper, finely chopped (about ⅓ cup)
½ small red onion, finely chopped (about ⅓ cup)
¼ cup chopped mixed fresh tender herbs (such as oregano, mint and flat-leaf parsley)
1 tablespoon finely chopped pitted kalamata olives
½ cup crushed multigrain pita chips, plus more for serving

Directions

Whisk 3 tablespoons lemon juice, 2 tablespoons oil, ½ teaspoon mustard, the grated garlic and ⅛ teaspoon each pepper and salt in a large bowl until combined.
Add rinsed chickpeas, quartered tomatoes, 1 cup feta, chopped cucumber, bell pepper and onion, ¼ cup herbs and 1 tablespoon olives; toss until evenly coated. Add ½ cup pita chips; toss to combine. Serve with additional pita chips, if desired.