This Crispy Pita Bread Salad has just a few ingredients, but it’s flavorful and delicious! It’s the perfect salad for a summer side dish or a light lunch.
I feel like most of my recipes lately have been using similar ingredients, but I just can’t get enough of all this delicious summer produce! It’s fresh and healthy, and when you combine them together, it’s so satisfying. This Crispy Pita Bread Salad is one of my absolute favorites!
Zucchini is the only vegetable in my garden ready so far this summer, but thankfully, plenty of farmers’ markets are around to get summer fresh produce until mine is ready!
Why Your Body Will Love This Salad
- Antioxidants – Tomatoes and cucumbers boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
- Fiber – If you read this blog often, you know I love beans for many reasons, including their fiber content. The fiber in chickpeas helps digestion (including passing healthy bowel movements) and blood sugar regulation. It binds to toxins and carries them out of our system. Fiber also helps us feel full for longer, contributing to weight management.
- Vitamins and minerals – Cucumbers have a high water content and are super hydrating for our bodies, which is especially great during the hot summer months. They also contain vitamins and minerals like vitamin C, potassium, vitamin K, and magnesium. And as mentioned above, they’re a great source of antioxidants.
Crispy Pita Bread Salad Recipe Ingredients
- Pita Bread – I used whole wheat pita bread for this recipe, but any kind of pita or flatbread will work.
- Tomato – I love cherry tomatoes, so I used them and sliced them in half so they are easier to eat. If you use regular-sized tomatoes, cut them into small pieces.
- Cucumber – I love using English cucumbers because they have a thin skin and small seeds, but any kind of cucumber will work.
- Red Onion – You all know that I love adding raw red onion to my salads! If you don’t like red onion as much as I do, you can use sliced green onion or shallots or leave them out entirely. If you want a milder red onion taste, slice your onions and then soak them in cold water for a few minutes.
- Chickpeas – Chickpeas add extra protein and go well with the other flavors in the salad. White beans can also be used.
- Fresh Herbs – My garden is full of fresh herbs right now, so I used a mixture of parsley, dill, and mint. You can use any kind of fresh herbs you like! I also add some dried oregano.
- Garlic – I love raw garlic, so I added three cloves of minced garlic, but you can adjust the amount if you like less or more.
- Dressing – I did a very simple dressing for this pita bread salad using just olive oil, red wine vinegar, and salt and pepper to taste.
How To Make This Easy Crispy Pita Salad Recipe
- Start by toasting your pita bread. Preheat oven to 425 degrees F. I like to tear my pita bread into small pieces, but you can also cut it with a knife. Place the pita bread on a large baking sheet and toss with olive oil and salt. Bake until the pita bread is crispy and starts to brown. Remove from the oven and set aside to cool for a few minutes while you prepare your vegetables.
- To a large bowl, add the crispy pita bread, sliced tomatoes, cucumber, red onion, chickpeas, fresh herbs, and garlic. Toss until combined, and then add in the olive oil, red wine vinegar, and salt and pepper. Mix again until all ingredients are coated with the dressing. Feel free to add extra fresh herbs and adjust salt and pepper to taste.
Recipe Frequently Asked Questions
- Is this recipe gluten-free? No, I used regular whole wheat pita bread, but you can easily use gluten-free pita bread or flatbread to make it gluten-free.
- Is this recipe vegan? Yes! But if you aren’t vegan, feta cheese would be a great addition! You can also add vegan feta cheese.
- Can I make this salad ahead of time? I do not recommend making this salad too far in advance. The pita will get soggy if this salad sits for too long. If you want to make it beforehand, I suggest leaving the pita bread out until it’s ready to serve.
- How should this pita bread salad be stored? I store it in an airtight container in the refrigerator. The pita bread will get soggy, though, if stored for too long.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Summer Salad Recipes
Chickpea Salad with Cabbage and Cucumber
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Crispy Pita Bread Salad
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Crispy Pita Bread Salad is so flavorful and delicious! It really highlights the fresh summer veggies!
Ingredients
Scale
- 3 large pieces of pita bread, I used whole wheat
- 2 cups sliced cherry tomatoes
- 2 cups diced cucumber
- 1 medium sized red onion, thinly sliced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup fresh herbs, I used a mixture of parsley, dill and mint
- 1 –2 teaspoons dried oregano
- 3 cloves garlic, minced
- Olive oil
- Red wine vinegar
- Salt and pepper, to taste
Instructions
- Start by toasting your pita bread. Pre-heat oven to 425 degrees F. I like to tear my pita bread into small pieces but you can also cut it with a knife. Place pita bread on a large baking sheet and toss with about 2 tablespoons olive oil and 1 teaspoon salt. Bake until pita bread is crispy and starting to brown, about 15 minutes. Remove from the oven and set aside to cool for a few minutes while you prepare your vegetables.
- To a large bowl, add the crispy pita bread, sliced tomatoes, cucumber, red onion, chickpeas, fresh herbs, dried oregano and garlic. Toss until combined and then add in the about 1/3 cup olive oil, 1/4 cup red wine vinegar and salt and pepper to taste. Mix again until all ingredients are coated with the dressing. You can always add extra olive oil and red wine vinegar if desired. Feel free to add extra fresh herbs and adjust salt and pepper, to taste.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Vegan
- Method: Oven
- Cuisine: American
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