Prep Time: 10 minutes
Cook Time: 2-3 minutes
For dressing 2 tablespoons olive oil 2 tablespoons lemon juice 1 tablespoon water 1⁄2 teaspoon Dijon mustard 1⁄2 teaspoon dried mint 1⁄2 teaspoon dried oregano 1 garlic clove, mincedFor salad 12 large leaves butter lettuce Cooking spray 2 large whole-wheat pitas, cut into small wedges 1 15-ounce can chickpeas, rinsed and drained 1 cup cherry tomatoes 20 kalamata olives 1 red bell pepper, chopped 1 cucumber, diced 1⁄2 red onion, chopped
In a small bowl, whisk together dressing ingredients and set aside. Next, line four shallow salad bowls with butter lettuce leaves. Coat a large cast iron or nonstick skillet with cooking spray and place over high heat. Add pita wedges and toast, turning with tongs until golden, about 2-3 minutes. Reserve for tossing.Place remaining ingredients in a large bowl and toss with dressing until well coated. Add toasted pita wedges and toss lightly. Divide equally among salad bowls. Serve immediately.