Large salad with chickpeas, feta cheese, and pita chips.

Greek Chopped Salad

Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond

Serves 4. Print Recipe Here


3 Tbsp. Olive Oil
2 Garlic Cloves, Minced
1 tsp. Ground Cumin
1 (15-ounce) Can Chickpeas, Drained
¼ tsp. Sea Salt


4 ½ Cups Chopped Romaine Lettuce
1 Cup Chopped Cucumber
1 Medium Tomato, Sliced, Seeded, and Chopped
½ Cup Pitted Kalamata (or other Greek style olive) Pitted, and Chopped
1 Cup Loosely Packed Fresh Mint Leaves, Chopped
1 Cup Chopped or Crumbled Feta (I made a vegan one, recipe below)
2 Pita Rounds (4-6 Inches)
Olive Oil for Toasting


¼ Cup Tahini
½ Cup Water
2 Tbsp. Olive Oil
½ Clove Garlic
1 ½ Tbsp. Lemon Juice
¼ tsp. Sea Salt
1 to 2 Tbsp. Mint

  1. Make the Chickpeas. In a frying pan heat the oil to medium and add the garlic, cumin and salt. Once it becomes fragrant add the chickpeas and salt. Toss the chickpeas in the pan to coat them oil then let them cook in an even layer for 5-7 minutes or until the skins brown and they begin to get crisp. Set the chickpeas aside and reserve the pan for the pita.
  2. Make the salad. Place the lettuce, cucumber, tomato, olives, mint, and feta in a bowl. Drizzle the pita with a little oil and toast them on both sides in the seasoned pita pan oven medium heat until they crisp up. Chop the pita into little triangles.
  3. To make the dressing, combine the tahini, water, oil, garlic, lemon juice, and salt in a food processor or blender and blend until smooth. Add the mint leaves and pulse until they're just little flecks.
  4. Add the cooled pita triangles to the salad along with the chickpeas,and toss along with the dressing. Serve immediately.


1 Cup Blanched Almonds, soaked overnight
¼ Cup Lemon Juice
3 Tbsp. Olive Oil
1 ¼- 1 ½ tsp. Sea Salt
1 Garlic Clove, Minced
2 Tbsp. Nutritional Yeast
½ Cup Water

  1. Drain the almonds and add them to a high speed blender with the lemon juice, oil, salt, garlic, and nutritional yeast. Begin to puree while slowly adding the water. Continue to blitz until the mixture is smooth.
  2. Scoop the nut mixture into a nut milk bag, or a cheesecloth line sieve, and let the cheese drain in the fridge for 6-8 hours.  
  3. After the cheese has drained, spread it on a parchment lined pan to a 6 inch round and bake for 30 minutes at 135 c (275 F).
  4. Once the cheese is cool, keep it in the refrigerator for about a week.  


  1. Sophie, I finally made a vegan feta! I'd say its a smash up of this recipe, Laura's (TFM) feta and Lindsey's (D&O) macadamia nut ricotta. BUT regardless, I'm blown away by how much it it tastes and looks like feta. My changed! Thank you for introducing me to a homemade version. Now I don't have to spend so much on Kite Hill 😉

  2. Thank you for sharing such beautiful words about Lily book. It sounds wonderfully refreshing and filled with delicious recipes. I have yet to get my hands on it, but I'm sure looking forward to it. You've captured the fresh, crispness of this salad so well. It looks fantastic! However, I'm especially excited about your baked vegan feta. I definitely need to make this recipe soon! Have a wonderful week Sophie.

    1. Thank you so very much, Jess! I hope you manage to get your hands on Lily's book soon. it's gorgeous and full of so many fun recipe. We've pretty much made all the drinks from it and I plan to have a 'spa' night at home soon with a face mask and scrub.

      I was super excited about this feta too! Yay, thank you. I cannot wait to put it on everything this summer. All the best to you, buddy <3

  3. I am glad I landed to your blog via food gawker. Your recipes and photography are just amazing.

  4. Ah this is a beautiful post, Sophie. I wish I had all the time in the world to read blog posts, but when I do I almost try to squeeze in a little bit of Lily. You've captured her spirit so well with you words here. I love your writing too! Gah, all these talented woman make me so happy 🙂 Love the sound of the salad combo, enjoy that patio! x

    1. Oh my gosh, Jodi! You're the sweetest! Thank you so much for your generous words. Lily is such a delight and I hope you can get your hands on this book soon, if not already. It's truly an inspiration and a massive page turner. xox

  5. I would alter the chick pea part:

    1. Soak dry chick peas over night
    2. Drain and cook in fresh water - say 10 -15 mins tops
    3. Dry fry cumin seeds until toasted then grind 50% and add back to pan with oil and remainder of seeds and chick peas;
    4. Fry until just beginning to turn golden; and
    5. THEN turn down heat and add minced garlic. Cook very gently for a few mins but DO NOT allow garlic to discolour because this is burning and makes it bitter and otherwise disgusting. If you get that far throw it in the bin.

    Sorry but the recipe will burn the garlic as nearly all recipe books do. It is a major fault.

    1. Thank you so much for your suggestion, Iain. As this is not my recipe, I didn't want to alter it that much, but I do agree with you that burnt garlic is pretty terrible. For the sake of recipe testing, I followed the method the book suggested, and with a watchful eye, didn't run into any problems. If readers have any concerns I'll be sure to refer them to your suggestion. 🙂 <3

  6. This salad looks and sounds heavenly! I love Lily's blog and her incredible ability to share stories through her recipes, as well. So much talent! Thank you for sharing this, Sophie 🙂

    1. I'm so happy you like the post, Kim. This salad was truly delish and we gobbled it up in no time. Lily is an amazing talent for sure, and her book is out of this world beautiful. I hope you can get your hands on it soon <3

  7. SOPHIE. I'm in tears. Thank you for the generosity of your voice, your creativity, your heart, your green thumb, your photography, your words, your vegan feta brilliance!!! This post is incredibly special to me—I'll cherish it forever. I'm honored to have the book shared here. Thank you. I can't wait to hug you IRL sometime soon.

    1. All the hugs to you, lady! Congrats on such a beautiful creation. It's truly a piece of art. I can't wait to hug you IRL too! And talk about sentenced geranium recipes, and bell hooks, and dance to queen Bey <3 xox

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