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Toasted Pita Salad

A fresh, high-protein salad topped with crispy homemade pita chips.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Toasted Pita Salad
Servings: 4
Calories: 368kcal


  • 4 large pita, whole wheat
  • 1/4 tablespoon lemon juice
  • 1 teaspoon lemon peel, raw
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/4 tablespoon olive oil
  • 6 cup shredded lettuce
  • 1/2 cup parsley, fresh
  • 1 medium onion, red
  • 1 medium cucumber
  • 1 1/2 cup cherry tomatoes
  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 cup edamame, shelled


  • Preheat the oven to 375 degrees F.
  • Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
  • In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
  • Toss the lettuce, parsley, scallions, cucumber, tomatoes, chickpeas and edamame together in a large bowl.
  • Right before serving, add the pita and dressing to the salad. Toss well to coat.


Calories: 368kcal | Carbohydrates: 65g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 732mg | Fiber: 14g | Sugar: 8g