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Chopped Chickpea and Pita Chip Salad

A bright, crunchy salad featuring chickpeas, cucumber and tomato tossed in a tangy lemon-Dijon dressing. Creamy feta, briny olives and crisp multigrain pita chips add texture and savory depth to every forkful.

• Servings: 6
• Prep: 25 min

Ingredients

• 3 tablespoon lemon juice
• 2 tablespoon extra-virgin olive oil
• 0.5 teaspoon dijon mustard
• 1 small clove garlic, grated
• 0.125 teaspoon black pepper, cracked
• 0.125 teaspoon salt
• 1 can chickpea, rinsed
• 1 cup cherry tomato, quartered
• 1 cup feta cheese, crumbled
• 1 small Persian cucumber, seeded and finely chopped
• 0.5 small red bell pepper, finely chopped
• 0.5 small red onion, finely chopped
• 0.25 cup mixed fresh tender herb, chopped
• 1 tablespoon kalamata olive, finely chopped
• 0.5 cup multigrain pita chip, crushed

Instructions

1. In a large bowl, whisk together the lemon juice, olive oil, Dijon mustard, grated garlic, black pepper and salt until the dressing is smooth and emulsified.
2. Stir in the rinsed chickpeas, quartered tomatoes, crumbled feta, chopped cucumber, bell pepper, onion, fresh herbs and chopped olives, tossing until everything is evenly coated.
3. Gently fold in the crushed pita chips, then transfer to a serving bowl. Offer extra pita chips alongside if desired.

Nutrition (per serving)

• Calories: 280 kcal
• Protein: 10 g
• Carbohydrates: 20 g
• Fat: 18 g
• Fiber: 4 g