This recipe was generously shared with us by Grace Elkus, from her debut cookbook Protein-Packed Vegetarian.
I’m no psychic, but I can spot a winning chopped salad from a mile away. So here’s my prediction: you’re going to return to this tangy Greek-inspired combo again and again. I love it stuffed into hummus-filled pita pockets (the Angel Bakeries brand, available at Whole Foods, makes the fluffiest ones I’ve ever had), but it can also stand on its own for baby showers, barbecues, or lunch at the beach. It will keep for up to three days in the fridge; just drain off any excess liquid before serving.
SERVES 4, prep: 20 minutes, total: 20 minutes
INGREDIENTS
For the salad
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 garlic clove, grated or minced
½ teaspoon dried oregano
¾ teaspoon kosher salt, divided, plus more to taste
Freshly ground black pepper
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
1 red, orange, or yellow bell pepper, diced
2 Persian (mini) cucumbers, diced
6 ounces feta cheese, cut into ½-inch cubes (1 ½ cups)
¼ small red onion, thinly sliced
¼ cup kalamata olives, pitted and halved
For the pita pockets
4 pita pockets
8 tablespoons hummus, homemade (page 101) or store-bought
Tahini drizzle
Method
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Make the salad: In a large bowl, whisk together the vinegar, oil, garlic, oregano, ¼ teaspoon of the salt, and several grinds of pepper.
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Add the chickpeas, bell pepper, cucumbers, feta, onion, and olives and toss to coat. Season with the remaining ½ teaspoon salt and several grinds of pepper. Taste and season with more salt as needed.
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Assemble the pita pockets: Slice the very top off the pita pockets and spread 2 tablespoons of the hummus into each. (Alternatively, slice the pitas in half to form two shallower pockets.) Fill each pocket with salad. Drizzle with tahini (if using).
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TIP: I love Seed + Mill’s Tahini Squeeze Bottles for drizzling, but you can mix equal parts tahini, lemon juice, and cold water to achieve a similar consistency.
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