Viral Scoopable Salad

Creamy dressing being poured over chickpea salad bowl

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My take on the viral scoopable salad—salads designed to be eaten on chips. It combines Greek flavors and chops them all up into a beautiful micro-salad with a creamy feta dressing. Enjoy as a meal, snack, or as an appetizer for entertaining.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Salad

Cuisine: American, Greek

Keyword: chickpea recipe, easy greek salad, easy salad, greek salad, pita chips, viral salad recipe

Servings: servings

Author: The Modern Nonna

Equipment

Ingredients

Salad

One 15-ounce can chickpeas drained and rinsed
1 Persian cucumber micro-chopped
½ small red onion micro-chopped
2 small tomatoes micro-chopped
½ small bell pepper micro-chopped
2 tablespoons Kalamata olives thinly sliced
2 tablespoons pepperoncini thinly sliced (optional)
1 tablespoon finely chopped fresh dill

Creamy Feta Dressing

1 heaping teaspoon honey Dijon mustard or Dijon mustard
¼ cup olive oil
⅓ cup crumbled feta 1.75 ounces
2 tablespoons fresh lemon juice
1 tablespoon pepperoncini brine or lemon juice
1 teaspoon honey or maple syrup
salt and pepper to taste
water as needed (optional)

Homemade Pita Chips

Three 8-inch pitas
2 tablespoons olive oil
salt and pepper to taste
½ teaspoon sumac (optional)

Instructions

Salad

In a large bowl, combine the chickpeas, cucumber, onion, tomatoes, bell pepper, olives, pepperoncini (if using), and dill. Mix to combine.

Creamy Feta Dressing

In a blender, combine the mustard, olive oil, feta, lemon juice, pepperoncini brine (or additional lemon juice), honey (if using), and season to taste with salt and pepper. Blend until creamy and emulsified. Add about 1 tablespoon water to thin out the dressing, if desired.

To make the dressing by hand: in a bowl, combine the mustard, olive oil, lemon juice, pepperoncini brine (or additional lemon juice), and season to taste with salt and pepper. Using a fork or whisk, whisk until well combined. With clean hands, crumble the feta into tiny pieces. Add the feta and whisk again. Whisk in about 1 tablespoon water to thin out the dressing, if desired. This version will have a textured finish.

Homemade Pita Chips

Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.
Gently separate the pita into two thin rounds. Cut the rounds into chip shapes, such as triangles. Toss on the baking sheet with the olive oil, salt and pepper to taste, and sumac (if using). Bake until crispy and golden, 15 to 20 minutes.

To Serve

Toss the salad and the dressing. Serve with pita chips for scooping up the salad. Enjoy!

Video

Notes

🥒 Persian cucumbers are crunchy, sweet, and have almost no seeds. Any variety will work here, but I prefer Persian.

❤️ Measure with your heart! Love tomatoes? Add as many as you like. The “salad” portion of this recipe can accommodate different proportions of ingredients, depending on what you love and don’t love. Don’t hold back!

🥬 For extra crunch and more vegetables, you can also add finely chopped crunchy lettuce, such as romaine, and micro-chopped red radishes.

Nutrition