Chopped Salad with Lemon Dressing

Chopped Salad
Photography by Brian Wetzstein | Food styling by Donna Coates and Linda Hall

Inspired by fattoush, this recipe features chickpeas and pistachios for added protein, eliminates difficult-to-find sumac and uses store-bought pita chips to reduce prep time.

SERVING SIZE: 2 cups (210 grams)
PREP TIME: 25 minutes



  • 4½ cups chopped romaine lettuce (about 1 small head)
  • 2 cups halved cherry tomatoes
  • 1½ cups sliced and quartered English cucumber
  • ¾ cup thinly sliced, quartered radishes (about 4 radishes)
  • ⅓ cup chopped shallot
  • 1 15-ounce can chickpeas, drained
  • ½ cup chopped pistachios
  • ½ cup chopped mint leaves
  • ½ cup chopped parsley leaves
  • 1½ cups crumbled baked whole-wheat pita chips


  • ⅓ cup (80 milliliters) olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons (30 milliliters) fresh lemon juice
  • 1 teaspoon (5 milliliters) maple syrup
  • 2 teaspoons (10 milliliters) red wine vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper


  1. In a large mixing bowl, add romaine, tomatoes, cucumber, radish, shallot, chickpeas, pistachios, mint, parsley and pita chips.
  2. To a jar, add olive oil, lemon zest, lemon juice, maple syrup, red wine vinegar, salt and pepper. Tightly screw lid onto jar and shake vigorously to mix dressing.
  3. Drizzle dressing over salad and toss to evenly coat.
    Serve immediately.

NUTRITION PER SERVING: 304 calories, 20g total fat, 3g saturated fat, 0mg cholesterol, 359mg sodium, 27g carbohydrate, 7g fiber, 7g sugar, 8g protein, N/A potassium, N/A phosphorus

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.

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