Menu

Chopped Salad With Feta, Chickpeas, and Pita Croutons

  • Chopped Salad with Feta and Chick Peas
  • Chopped Salad with Feta and ChickPeas
  • Details
  • Related Items

Chopped Salad with Feta and Chick Peas

Summer is a perfect time to serve burgers and salad. Sara Moulton offers unique recipes for both that are sure to please the pickiest palates. Good Morning America brought in Sara for the kickoff to summer 2003 to show off this tasty salad.

Ingredients

3/4 cup extra virgin olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet or hot paprika
Three 6-inch 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 loosely packed arugula
6 cups loosely packed mesclun
2 large red bell peppers, coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 pound cherry tomatoes, quartered
1 1/2 cups cooked or drained, rinsed, and dried canned chickpeas
1 1/2 cups crumbled feta cheese
1 1/2 cups diced dill pickles

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 peppper 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.

Big Bob Gibson’s Tennessee Barbecue

If you really know barbecue, you probably know Big Bob Gibson. He’s famous for his Tennessee-style barbecue restaurant. But you don’t even have to leave the comfort of your own backyard to get a sample …

Garlic Studded Pot Roast

Garlic Studded Pot Roast

Kickin’ up a traditional pot roast dinner, Emeril Lagasse does it best with a big blast for garlic lovers, wine and his Original Essence seasoning.

10 Minute Calzones

Few things scare a busy person away from a recipe more than the word yeast. Sure, fresh bread is a beautiful thing, but who wants to wait almost an hour for a ball of dough …

Key Lime Pie Cupcakes with Coconut Meringue

Key Lime Pie Cupcakes with Coconut Meringue

Once upon a time, a family had only two recipes for cupcakes — chocolate and vanilla. Not any more. Anne Byrn appeared on Good Morning America in 2005. She’s brought endless cupcake variations to America’s …

Spices & Marinades

Cuban Adobo

Adobo is used in one form or another throughout the Spanish Caribbean. But nowhere does it play as central a role as it does in the cooking of Cuba. There aren’t many Cuban dishes – …