Ingredients
PITA CHIPS
| 4 | pitas | |
| 1 tbsp | olive oil | |
| 1/2 tsp | oregano | |
| 1/2 tsp | salt | |
| 1/4 tsp | pepper |
TOPPING
| 1 tbsp | lemon juice | |
| 1/2 tbsp | olive oil | |
| 1 clove | garlic, minced | |
| 1 19oz can | (540 ml) | chickpeas, drained and rinsed |
| 1 pint | cherry tomatoes, halved | |
| 1/2 cup | diced cucumber | |
| 1/4 cup | chopped parsley | |
| 1/4 cup | crumbled feta | |
| salt and pepper to taste |
DRESSING
| 1/2 cup | plain Greek yogurt | |
| 1/2 cup | diced cucumber | |
| 1 clove | garlic | |
| 1 tbsp | lemon juice | |
| 1/4 cup | fresh dill | |
| salt and pepper to taste |
Directions
INSTRUCTIONS
- Preheat oven to 400 F.
- Slice pita into 8 wedges. Transfer to a baking sheet, drizzle with oil and spices, then toss to coat.
- Spread in a single layer and bake, flipping halfway, until golden, 8-10 minutes.