Sara Moulton’s Chopped Salad with Feta, Chickpeas, and Pita Croutons for #SundaySupper

Chopped SaladI eat a salad almost everyday for lunch. I love topping it was lots of fun ingredients, so when I saw Sara’s recipe for a Chopped Salad I knew I had to try it. The ingredients are a lot of flavors from a Greek salad, which I love, but so much healthier.

Earlier this week I had shopping plans with a friend and while I do love to have casual bistro lunches out, I already had the ingredients to make this salad. I invited her over before our shopping extravaganza and we sat down to enjoy this delicious salad. I made 1/3 of the recipe and it was simple to throw together for a lunch for two. We really enjoyed the flavors and couldn’t stop snacking on the pita croutons.

I’m thrilled to see Sara headlining at the Food and Wine Conference. She is such an inspiration to everyone in the food world. She will even be sitting down with a select few for a roundtable! How amazing would it be to hang out with Sara for an hour?

The Food and Wine Conference is truly going to be amazing with so many other talented people also. Plus the sponsors! Have you see all the great sponsors? There is going to be some seriously awesome swag!

There is so much to gain for joining us at the conference. Register today to be sure you don’t miss out.


Chopped Salad - Supper for a Steal

Sara Moulton's Chopped Salad with Feta, Chickpeas, and Pita Croutons for #SundaySupper
Prep time
Cook time
Total time
Serves: 2
  • 1 tablespoon olive oil + 2 additional tablespoons
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 pita bread
  • salt
  • 1 tablespoon red wine vinegar
  • ½ teaspoon Dijon mustard
  • pepper
  • 2 cups arugula
  • 2 cups spring mix
  • ½ red bell pepper, chopped
  • ⅓ cup grape tomatoes, quartered
  • ½ cup chickpeas, drained and rinsed
  • ½ cup crumbled feta cheese
  1. Preheat the oven to 400 degrees. In a small bowl mix 1 tablespoon of olive oil with the cumin and paprika. Split pita in half to form two rounds, brush the rough edges with the olive oil mixture. Bake until golden about 4-5 minutes. Sprinkle with salt when still hot just out of the oven.
  2. Whisk together vinegar, mustard, a sprinkle of salt and pepper. Slowly pour in the remaining 2 tablespoons of olive oil and whisk until it forms a smooth dressing.
  3. Divide all the remaining ingredients among two bowls, crush the pita chips and top each salad. Drizzle with dressing.

You can find Sara’s original recipe here. The changes I made were to make only two servings and leave off the pickles.

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