GMA Recipe: Chopped Salad With Feta, Chickpeas, and Pita Croutons

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Chopped Salad With Feta, Chickpeas, and Pita Croutons
From GMA's Food Editor and author, Sara Moulton
May 26, 2003

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.

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

1. Preheat the oven to 400 degrees F.

2. 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.

3. 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.

4. 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.

Recipes from Sara Moulton Cooks at Home, © 2003.