This chopped salad recipe is filled with so many tasty ingredients, every bite will be different. Quinoa, feta cheese, chickpeas, and chopped cucumbers are just a few of our favorite ingredients.



  • 1 ½ cups water

  • ¾ cup quinoa, rinsed and drained

  • 1 lemon

  • ⅓ cup crumbled feta cheese

  • ¼ cup olive oil

  • 1 teaspoon salt

  • 1 teaspoon dried oregano, crushed

  • 2 cups chopped romaine

  • 1 15 ounce chickpeas, rinsed and drained

  • 1 ¼ cups sliced miniature red, yellow, and/or orange sweet peppers

  • 1 ¼ cups chopped cucumber

  • ½ cup chopped roasted red sweet peppers

  • ½ cup Kpitted alamata olives

  • ¼ cup chopped red onion

  • 1 ½ cups coarsely crushed pita chips


  • In a medium saucepan bring the water and quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool.

    Meanwhile, for dressing, remove 2 tsp. zest and squeeze 1/4 cup juice from lemon. In a small bowl whisk together lemon zest and juice, cheese, oil, salt, and oregano until combined.

    In a large bowl combine next seven ingredients (through onion). Add half of the dressing; toss to coat. Return quinoa to saucepan and drizzle with remaining dressing; toss to coat. Combine quinoa with romaine mixture and top with crushed pita chips. Drizzle with additional oil.

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Nutrition Facts

499 calories, 24 g fat (4 g saturated fat, 4 g polyunsaturated fat, 14 g monounsaturated fat), 11 mg cholesterol, 1064 mg sodium, 59 g carbohydrates, 9 g fiber, 7 g sugar, 15 g protein.