Ingredients
- 2 rounds (128 grams) pita bread (split horizontally)
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 head iceberg lettuce (small head, torn or chopped, about 8 cups)
- 11 ounces grape tomatoes (halved, 2 cups)
- 1 green bell pepper, sliced & cut into 1-in segments
- 6 ounces cucumber, sliced (1/2 English cucumber)
- 4 ounces red onion, chopped (1/2 onion)
- 1 can (15.5 ounce) garbanzo beans (rinsed, chickpeas)
- 1 cup feta cheese, crumbled (about 4 oz)
- 8 pepperoncini (optional)
- 1/2 cup kalamata olives, halved (pitted, optional)
How to Make
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Step 1: Heat oven to 350F. Place the pita halves cut-side up on a baking sheet. Brush w/1 tbsp of the oil & bake until golden & crisp (4-6 min). Allow to cool & then break into pieces.
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Step 2: Whisk together the vinegar, oregano & the remaining 3 tbsps of oil in a lrg bowl. Add salt & pepper to taste preferences.
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Step 3: Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, pepperoncini (if using) & olives (if using). Toss to combine & is best when served immediately.
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NOTE: I did modify a couple of the ingredients to better suit our taste preferences. Additionally, I believe a sprinkle (or 2) of garlic powder/salt on the pita crisps is nearly manditory IMHO. Your choice to make.
Tips & Variations
- No special items are required
We hope you enjoy this recipe!
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