4 cups mixed greens
½ cup chopped parsley
2 Tablespoons chopped mint
¼ cup sliced olives
4 radish - thinly sliced
½ pint cherry tomatoes - quartered
¼ red onion - thinly sliced
1 whole wheat pita - cut into strips and toasted
½ cucumber - sliced and quartered
¾ cup chickpeas
For the dressing:
⅓ cup olive oil
3 Tablespoons fresh lemon juice
1 clove pressed garlic
1 teaspoon salt
1 teaspoon ground sumac
¼ teaspoon ground cinnamon
Heat your oven to 400℉. Cut the pita bread into bite sized strips and spread out on a baking sheet. Bake in the oven until crispy about 5 minutes or so depending on the freshness of the bread. Mine were already a few days old, so they toasted pretty quickly.
To make the salad dressing combine the olive oil, lemon juice, garlic, salt, sumac and cinnamon in a small jar. Shake to mix.
Add all the salad ingredients to a bowl with about ⅔ of the salad dressing. Toss well to combine and enjoy!