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Mediterranean Chopped Pita Salad

Enjoy this Mediterranean style dish, inspired by the warm Summer weather. Recipe courtesy of

Mediterranean Chopped Pita Salad

 1 medium eggplant, cut into 1/2 inch strips
 2 whole wheat Toufayan Bakeries pitas, cut in half then into 1/2 inch strips
 1 hothouse English cucumber
 1/2 medium red onion, cut into thin slices
 1/4 cup sun dried tomatoes
 1 15 oz can chickpeas (garbanzo beans), drained and rinsed
 1 medium head romaine lettuce, chopped into 1/4 inch strips (approx. 3c)
 2-4 hard boiled eggs, quartered or sliced
 1/4 cup chopped parsley
 2 tbsp extra virgin olive oil, divided
 1 tbsp Za'atar
 Salt and pepper
Salad Dressing
 1/4 fresh lemon juice (1-2 lemons)
 2 tbsp red wine vinegar
 1/3 cup extra virgin olive oil
 1 tsp Za'atar
 1/2 tsp salt

Cut the eggplant into 1/2 inch strips and spread it out in a large colander. Sprinkle with salt and allow to sit for about 30 minutes.


Use paper towels to soak up the moisture that has been removed from the eggplant then spread the pieces out on a large parchment-lined baking.


Bake at 375 for 15-18 minutes until soft and lightly browned, flipping the pieces over after 10 minutes. Remove and allow to cool completely.


In a medium bowl add the pita strips, 1 tbsp olive oil, 1 tsp salt, and the Za'atar. Toss until the pita is well coated.


Spread on a parchment-lined baking sheet and bake at 375 for about 7 minutes, until just crispy. Remove and allow to cool.


Prepare the salad dressing by mixing all ingredients. Set aside.


To serve the salad spread the chopped lettuce on a large serving platter. Drizzle the lettuce with about 1 tbsp of the salad dressing. In a large bowl mix the cucumber, onion, sun dried tomatoes, parsley, and chickpeas, with the remaining salad dressing.


Spoon the vegetable and dressing mixture atop the lettuce. Top the salad with the strips of eggplant, then the pita strips, then the hard boiled eggs. Garnish with extra parsley if desired.

Nutrition Facts

Serving Size 4 Servings

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