Kid-Friendly Chopped Greek Salad with Pita Chips
Everything in a Greek salad, chopped small enough for little forks: cucumber, sweet tomatoes, chickpeas, feta and olives in a simple lemon-oregano dressing, with crunchy baked pita chips.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 English cucumber, diced
- 2 cups Cherry tomatoes, quartered
- 1 Yellow bell pepper, diced
- 1/4 Red onion, very finely diced (optional)
- 1 (15 oz) can Chickpeas, rinsed
- 1/4 cup Kalamata olives, sliced
- 4 oz Feta cheese, cubed
- 2 tbsp Extra-virgin olive oil
- 1 Lemon
- 1 tsp Dried oregano
- 2 Whole-wheat pitas
Directions
- Heat the oven to 400°F. Cut the pitas into small triangles, spread on a sheet pan and bake 8 to 10 minutes until crisp.
- Whisk the olive oil, lemon juice, oregano and a pinch of salt in a large bowl.
- Add the cucumber, tomatoes, bell pepper, onion, chickpeas and olives and toss to coat.
- Top with feta and serve with the pita chips for scooping.
Calorie breakdown
Chickpeas 88 · pita 85 · feta 75 · olive oil 60 · olives 20 · tomatoes 15 · cucumber 12 · pepper 8 · onion 5 · oregano 2
💡 Lighter tip: For lunch boxes, pack the dressing and pita chips separately so everything stays crunchy.
Helpful for this recipe
Salad chopper bowlShop on Amazon →Glass meal prep containersShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →