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.
Salad
0 In a large bowl, combine the chickpeas, cucumber, onion, tomatoes, bell pepper, olives, pepperoncini (if using), and dill. Mix to combine.
Creamy Feta Dressing
1 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.
3 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
4 Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.
5 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
2 Toss the salad and the dressing. Serve with pita chips for scooping up the salad. Enjoy!
