White bean salad with feta-pita crisps

Total Time
12 min
7 min
5 min
This quick, easy, delicious salad comes together in just 12 minutes, and the only cooking you have to do is to broil the feta-topped pitas. Simply toss together the white beans, sweet red pepper, red onion, fresh parsley, olive oil, lemon zest and juice, salt, and pepper in a big bowl, and your salad is ready to serve. You can experiment to your heart's content with this recipe as well. Feel free to use crumbled blue cheese or goat cheese instead of the feta. Also try stirring a diced large tomato into the salad along with some chopped fresh basil to make an even more satisfying meatless supper.


Canned white beans

15½ oz, or Great Northern darined and rinsed

Red bell pepper

1 medium, or green, chopped

Red onion

½ small, chopped

Fresh parsley

¼ cup(s), flat-leaf, chopped

Olive oil

2 tsp


1 item(s), large, zested and juiced

Black pepper

¼ tsp

Table salt


Whole wheat pita

4 small, (7-inch each)

Reduced fat feta cheese

1 cup(s), crumbled


  1. Preheat the broiler. Line a baking sheet with a sheet of foil.
  2. Toss together the beans, bell bell pepper, onion, parsley, oil, lemon zest and juice, black pepper, and salt in a serving bowl.
  3. Lay the pitas on the prepared baking sheet and sprinkle evenly with the feta. Broil 5 inches from the heat until the cheese is melted and the pitas are crisp, about 3 minutes. Cut each pita into 6 wedges and serve with the bean salad. Yields 1 cup salad and 6 cheese-topped pita wedges per serving.