Lemony chopped salad with pita

Enjoy a zesty and refreshing chopped salad featuring bright lemon flavors and crispy pita chips. A delightful burst of summer in every bite!

Ingredients:

• 1 15-oz. can chickpeas, rinsed and drained
• ¼ cup chopped red onion
• 2 tablespoon red wine vinegar
• 1 ¼ teaspoon kosher salt, divided
• 2 pita bread rounds
• Juice of 1 lemon (about 2 Tbsp.)
• 1 teaspoon honey
• ½ cup olive oil
• 4 mini (Persian) cucumbers, trimmed
• 2 radishes, trimmed
• 1 pint cherry tomatoes
• 8 cups loosely packed salad greens (about 4 oz.)
• 110g goat cheese or feta cheese (1 cup)
• Mint leaves and ground sumac, for serving (optional)

Instructions:

1. Start by heating the oven to 350°F. Combine chickpeas and onion in a large mixing bowl. Mix in vinegar and 1/4 teaspoon salt. Stir well.
2. Rip the pita bread into small pieces and place them on a baking sheet with edges. Put it in the oven and bake for 10 minutes. Allow it to cool down on the baking sheet.
3. While waiting, create the dressing: blend lemon juice, honey, and 3/4 teaspoon salt in a small bowl. Slowly blend in oil.
4. Get the vegetables ready: Slice cucumbers into thick half-moon shapes, radishes into thin slices, and cut tomatoes in half. Mix these vegetables into the bowl with chickpeas and stir well.
5. Add the baked pita bread and drizzle the dressing on top. Throw in salad greens and the remaining 1/4 teaspoon of salt; mix well. Crumble cheese over the salad and gently toss to combine. Serve with mint leaves and/or a sprinkle of sumac, if preferred.

Summary:

• Calories: 2534 kcal
• Fat: 161 g
• Protein: 83 g
• Carbs: 207 g
• Potassium: 2443 mg
• Magnesium: 331 mg