Pita Bread Salad

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 large pita breads, each cut into eighths,each piece split in 2
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 1/2 teaspoons grated lemons, zest of
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large cucumber, quartered lengthwise and sliced (about 2 cups)
• 1 pint cherry tomatoes, halved
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 small red onion, sliced (about 1 cup)
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Recipe

• 1 preheat oven to 350.
• 2 arrange pita wedges in single layer on baking sheet.
• 3 bake 5 minutes or until lightly toasted; set aside.
• 4 in small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
• 5 in large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
• 6 pour dressing mixture over vegetable and pita mixture until well coated.
• 7 cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
• 8 serve at room temperature sprinkled with feta cheese.