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Monday's Leftovers: Salad With Feta, Chickpeas, and Pita

Monday's Leftovers: Salad With Feta, Chickpeas, and Pita

In this filling dinner salad, not only do the chicken and leftover chickpeas pack a double dose of protein, but the feta and chopped dill pickles add a much-needed flavor kick.

If you're vegetarian, simply exclude the chicken for an equally delicious meal. To make this salad for dinner,


Chopped Salad with Feta, Chickpeas and Pita Croutons

Chopped Salad with Feta, Chickpeas and Pita Croutons

Chopped Salad with Feta, Chickpeas and Pita Croutons


  1. 1/4 cup plus 6 tablespoons extra-virgin olive oil
  2. 1 1/2 teaspoons ground cumin
  3. 1 1/2 teaspoons sweet or hot paprika
  4. 3 (6-inch) pita breads with pockets
  5. Kosher salt
  6. 3 tablespoons sherry vinegar
  7. 1 1/2 teaspoons Dijon mustard
  8. Freshly ground black pepper
  9. 6 cups loosely packed arugula
  10. 6 cups loosely packed mesclun
  11. 2 large red bell peppers, coarsely chopped
  12. 2 large yellow bell peppers, coarsely chopped
  13. 1 pound cherry tomatoes, quartered
  14. 1 1/2 cups cooked or drained, rinsed and dried canned chickpeas
  15. 1 1/2 cups crumbled feta cheese
  16. 1 1/2 cups diced dill pickle
  17. 3 cups cooked, diced chicken


  1. Preheat the oven to 400°F.
  2. Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl.
  3. Split each pita horizontally into 2 rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles or 1-inch pieces and arrange in 1 flat layer on a large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt when just out of the oven.
  4. Whisk the vinegar, mustard, salt, and pepper in a large serving bowl until blended. Slowly pour in the remaining 6 tablespoons of olive oil, whisking to form a smooth dressing.
  5. 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, pickles, and chicken. Add the pita croutons, toss and serve.

Serves 6.

Around The Web
Join The Conversation
hippiecowgirl hippiecowgirl 8 years
Pickles and feta are soooo good together!
ilanac13 ilanac13 8 years
yummmm this salad looks really good. i'm a big fan of salads that use feta in a savory way and the chick peas not only give a great texture to the salad, but the added protein is right on!
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