Name: Chopped Greek Salad
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings (serving size: 3 1/2 cups salad, 1/2 pita, and 1 1/4 tablespoons dressing)
Ingredients: 1/4 cup fresh lemon juice; 1 small garlic clove, minced; 1 tablespoon honey; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons extra-virgin olive oil; 1 1/2 heads hearts of Romaine, chopped (about 12 cups); 1 cup canned chickpeas (garbanzo beans), rinsed and drained; 1 small yellow bell pepper, diced (about 1 cup); 1 cup cherry or grape tomatoes, halved; 1 cup chopped cucumber; 1/2 small red onion, chopped; 1/4 cup pitted kalamata olives; 1/3 cup crumbled feta cheese; 1/4 cup fresh mint leaves; 2 whole-wheat pitas, toasted and halved

Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.

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Chopped Greek Salad

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