Chopped Salad With Feta, Chickpeas, and Pita Croutons

Break Out Summer Dishes for a Memorial Day Get-Together

GMA Recipes Appetizer
Servings:4-6
Difficulty: Easy
Cook Time: min

Memorial Day is a perfect day to serve burgers and salad. Sara Moulton offers unique recipes that are sure to please the pickiest palates.

Ingredients

  • 3/4 cup extra virgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika (or hot)
  • 3 pita breads (with pockets)
  • Kosher salt to taste
  • 3 tablespoons sherry vinegar
  • 1 1/2 teaspoons Dijon mustard
  • Freshly ground black pepper, to taste
  • 6 cups arugula, loosely packed
  • 6 cups mesclun, loosely packed
  • 2 large red bell peppers, coarsely chopped
  • 2 large yellow bell peppers, coarsely chopped
  • 1 pound cherry tomatoes, quartered
  • 1 1/2 cups cooked chickpeas (or canned),drained and rinsed
  • 1 1/2 cups feta cheese, crumbled
  • 1 1/2 cups diced dill pickles
  • Cooking Directions

    Preheat the oven to 400 degrees F. Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl. Split each pita bread horizontally into two rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles or one-inch pieces and arrange in one flat layer on a large baking sheet. Bake until golden and crisp, about five minutes. Sprinkle with slat when just out of the oven.

    Whisk the vinegar, mustard, salt, and pepper in a large serving bowl until blended. Slowly pour in the remaining olive oil, whisking to form a smooth dressing.

    Just before serving, pile the arugula and mesclun in the center of the bowl on top of the dressing. Surround with the peppers, tomatoes, chickpeas, feta, and pickles. Add the pita croutons, toss, and serve.

    Recipes from Sara Moulton Cooks at Home, © 2003.

    Recipe Summary

    Main Ingredients: pita, chickpeas, cumin, paprika, dijon mustard

    Course: Appetizer/Starter, Salad

    More Info: Vegetarian


     
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