This green salad, inspired by the Mediterranean fast-casual chain Cava, features a take on their “crazy feta” dip, balsamic date vinaigrette and fried pita wedges. It gets protein from spiced chickpeas; crunch from cabbage, lettuce and cucumber; and tartness from kalamata olives and pickled onions.
For the most efficient work, blend the vinaigrette and/or chop the remaining salad ingredients while the beans, pita, shallot and jalapeño are roasting. You may have slightly more vinaigrette than you need for this recipe, but you can use it on any other salad or vegetables you’d like.
Make ahead: The jalapeño feta dip and the balsamic date vinaigrette can be made and refrigerated for up to 4 days before using in the salad.
Storage: Refrigerate the leftover dip and vinaigrette separately from the rest of the leftover salad ingredients for up to 4 days, and leftover pita wedges at room temperature for up to 3 days.
Ingredients
Servings: 4 (makes about 8 cups)
For the balsamic date vinaigrette
For the toppings and dip
- 1 small pita (preferably pocketless and as fresh as possible), cut into 8 wedges
- One (15-ounce) can no-salt-added chickpeas, drained, rinsed and patted dry (see Substitutions)
- 2 tablespoons extra-virgin olive oil, divided, plus more for greasing the pan
- 1/4 teaspoon fine salt, plus more to taste
- 1 tablespoon za’atar or ground sumac
- 1 jalapeño pepper, stemmed, seeded and cut into chunks
- 1 shallot, cut into chunks
- 3 ounces feta, drained if necessary and crumbled (see Substitutions)
Directions
-
Step 1
Make the vinaigrette: In a mini food processor, or using an immersion blender and tall cup, blend the oil, vinegar, dates, water, mustard and salt until smooth. Add more water if needed to thin out the dressing to a drizzle-able consistency. Taste, and season with more salt if needed. You should have about 2/3 cup.
-
Step 2
Make the toppings and dip: Position a rack in the middle of the oven and preheat to 450 degrees.
-
Step 3
In a bowl, toss the pita wedges and chickpeas with 1 tablespoon of the oil and the salt until thoroughly coated. Pluck out the pita wedges and transfer them to a large sheet pan, keeping them to one side. Add the za’atar or sumac to the chickpeas in the bowl, toss to combine and transfer to the other side of the sheet pan, spreading them out in one layer.
-
Step 4
Lightly oil a second, small sheet pan or oven-proof dish, and spread out the jalapeño and shallot chunks in one layer on it.
-
Step 5
Transfer both sheet pans to the oven and roast for 8 to 12 minutes, or until the pita is lightly golden brown, the chickpeas look dry, and the jalapeño and shallot have softened. Keep a close eye on the roasting, as the pita, chickpeas and jalapeno may take slightly different times to finish. Remove from the oven as they are ready and let the pita and chickpeas cool to room temperature on the pan, about 15 minutes. Transfer the jalapeño and shallot to a cutting board.
-
Step 6
Finely chop the jalapeño and shallot, then transfer to a small bowl. Add the feta and the remaining 1 tablespoon of oil and, using a fork, thoroughly mash together until creamy but not completely smooth. You should have about 1/2 cup.
-
Step 7
Assemble the salad: Divide the greens among four shallow bowls. Top with the chickpeas, cabbage, cucumbers, tomatoes, olives and pickled onions, if using. Scoop 2 tablespoons of the jalapeño-feta dip onto each salad, drizzle with the vinaigrette, and serve with the pita wedges.
Substitutions
To make it vegan >> use vegan feta, such as Violife brand.
White balsamic vinegar >> white wine vinegar, sherry vinegar, champagne vinegar.
Chickpeas >> Cannellini or other white beans, black lentils.
Toppings >> Mix and match your favorite vegetables (fresh and/or leftover) and legumes. In true Cava spirit, you could add or swap in black lentils and/or grains, plus scoops of hummus, tzatziki, harissa and/or baba ghanouj.
Gluten-free? >> Use gluten-free pita or omit it.
