pita chip salad;

This pita chip salad has a three lettuce base, plus cucumbers for texture, tomatoes for a pop of flavor, and fresh dill for a mild herby note throughout every bite. Pita chips make for crunchy, crispy croutons and the whole pita chip salad is drizzled in a Parmesan honey mustard dressing. Perfectly refreshing!

The original recipe inspiration came from Bobby Flay’s Sundays with Sophie cookbook. The idea of pita chips in a salad intrigued me, as a new fresh take. Pita chips are crunchy but thin as opposed to the chunky croutons you often see in a salad.

Croutons made from fresh bread are wonderful and lightly crisp. Anyone else hate when you get those stale prepackaged ones? They can be hard to bite and ruin the texture of the salad. So thats where I really enjoy these light crispy pita chips. All the crunch with none of the jaw mashing.

You could go for flavored pita chips but I wanted a fresh and simple salad so stuck with a classic multigrain pita chip.

secret to success

I used a simple multigrain pita chip here, Stacy’s brand (not sponsored) because that’s what Bobby Flay himself recommends. You could go for flavored pita chips like garlic and herb or everything bagel, but I wanted a fresh and simple salad so stuck with a classic pita chip.

Keep in mind that because the pita chips are thin, it only takes a little moisture to make them soggy. So I only crush up the pita chips immediately before serving. Even a few hours in a container together will lose that satisfying crunch. So even if I pack this salad for lunch, I keep a baggie of pita chips on the side.

Because pits chips are thin, it only takes a little moisture to make them soggy.

secret to success

Bobby Flay’s original recipe included two additional ingredients: cooked chickpeas and chopped olives. I am not a huge olive fan, and honestly didn’t want to spend $8 on a jar of okives when I didn’t know if I’d even like them in this salad. But if you love olives feel free to add them!

Chickpeas I would definitely consider adding in the future! Canned chickpeas are already cooked so you can simply rinse and add them to the salad directly. I might try roasting some seasoned chickpeas in the future for added texture and flavor. Plus they add some filling protein and fiber to the pita chips salad.

Feel free to add in lightly chopped green olives or cooked chickpeas for extra flavor and nutrition.

secret to success

For the dressing, we have a homemade Dijon honey mustard but I added some Parmesan to it for a little salty tang in every bite. I always use freshly grated Parmesan because somehow it hits the tastebuds different. It’s fresh and flavorful and I think gives the dressing a little extra oomph. I also keep the dressing on the side until right before serving so as not to exacerbate the soggg pita chips.

When the name of the recipe is pita chip salad, we must protect the pita chips! They’re the star of the show, after all.

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

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more recipes;

Looking for other refreshing recipes? Check out these fan favorites!

• Got a whole bunch of fresh dill on your hands after using 1 Tbsp for this pita chip salad? I love the dill parmesan dressing from my sweet celery salad and it stores well in an airtight container in the fridge for up to a few weeks!
• Want a light sweet treat for dessert? Make these three-ingredient lemon cake bars for a sweet and lightly tart light lemon cake that pairs perfectly with a summer salad.
• Warm sour cream and chive biscuits or miso biscuits pair great with a light salad! You can’t go wrong with biscuits, flaky and soft as the perfect pairing to this light and healthy salad.