Bring this to your next summer gathering and it will be the talk of the table, guaranteed. Like all salads, it can be adaptable to suit your tastes. Swap in roasted red peppers in place of the tomato or pine nuts instead of the chick peas. All is ask is that you only toss the salad just before serving to ensure the crunch of the pita chips.
Course Salads
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 10people
Calories 102kcal
Author Aimee
Ingredients
1large headleaf lettucewashed
2baby cucumbers
1/4red onion
2tomatoes
1cooked chicken breastchopped
1/2cupcrumbled feta cheese
3-4sprigsoreganochopped
3-4sprigsmintchopped
1recipeCumin Roasted Chickpeassee above
1recipeTangy Avocado Dressingsee above
2cupspita chipsslightly crushed
Instructions
Tear lettuce into a very large salad bowl. Thinly slice the cucumbers and red onion; add them to the bowl.
Chop the tomatoes and add them to the salad, along with the chicken. Sprinkle the feta cheese and the chopped herbs over the top.
Toss the salad together with the roasted chickpeas and the Tangy Avocado Dressing.
Immediately before serving, add the crushed pita chips and serve.