Ingredients
1 whole-wheat pita (6-inch), cut into small squares
1 romaine heart, sliced 1/2 inch crosswise
1 can (15 ounces) chickpeas, drained and rinsed
1/2 English cucumber, unpeeled and cut into 1/2-inch dice
1 scallion, thinly sliced
1 cup cherry tomatoes, quartered
1/4 cup crumbled feta cheese
3 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons olive oil
Coarse salt and ground pepper
Preparation
Preheat oven to 350 degrees. Place pita on a baking sheet, and bake until crisp, about 10 minutes. Cool; store in an airtight container at room temperature.
Meanwhile, in an airtight container, combine romaine, chickpeas, cucumber, scallion, tomatoes, and feta. Cover, and refrigerate up to overnight.
Make dressing: In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Transfer to an airtight container, and refrigerate. To serve, toss romaine mixture with dressing; top with pita chips.
