Ingredients
3 pita breads (6 inches)1/4 cup olive oil1/4 cup balsamic vinegar3 tablespoons lemon juice1 tablespoon minced fresh oregano or 1 teaspoon dried oregano2 garlic cloves, minced2 teaspoons grated lemon zest1 teaspoon sugar1 teaspoon salt1/4 teaspoon pepper2 cups shredded cooked chicken1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 English cucumber, halved and sliced1 pint cherry tomatoes, halved1 small red onion, quartered and sliced1/2 cup crumbled feta cheese
Preparation
Cut each pita bread into eight triangles; split in half. Place on a baking sheet. Bake at 350° for 10-12 minutes or until lightly toasted.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon zest, sugar, salt and pepper.
In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat.
Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese.
