Categories: Salads

Ingredients

• 2 pitas, split horizontally
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• kosher salt and black pepper
• 1 small head iceberg lettuce, chopped (about 8 cups)
• 1 pint grape tomatoes, halved
• 1 green bell pepper, cut into bite-size pieces
• 1/2 English cucumber, sliced
• 1/2 red onion, chopped
• 1 15.5-ounce can chickpeas, rinsed and coarsely chopped
• 4 ounces Feta, crumbled (1 cup)
• 8 pepperoncini (optional)
• 1/4 cup pitted kalamata olives (optional)

Directions

1. Heat oven to 350° F. Place the pita halves cut-side up on a baking sheet, brush with 1 tablespoon of the oil, and bake until golden and crisp, 4 to 6 minutes. Let cool, then break into pieces.

2. In a large bowl, whisk together the vinegar, oregano, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if using, and toss to combine.

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