Ingredients
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1/4 cup olive oil
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3 tablespoons balsamic vinegar
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2 tablespoons lemon juice
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2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
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2 cloves garlic, minced
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1 teaspoon sugar
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1 teaspoon salt
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1/4 teaspoon pepper
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1 large cucumber, quartered lengthwise and sliced (about 2 cups)
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1 pint cherry tomatoes, halved
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1 (19 ounce) can chickpeas, drained and rinsed
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1 small red onion, sliced (about 1 cup)
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1 ounce feta cheese, crumbled (about 1/4 cup)
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1 1/2 teaspoons grated lemons, zest of
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3 large pita breads, each cut into eighths,each piece split in 2
Instructions
- Preheat oven to 350.
- Arrange pita wedges in single layer on baking sheet.
- Bake 5 minutes or until lightly toasted; set aside.
- In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
- In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
- Pour dressing mixture over vegetable and pita mixture until well coated.
- Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
- Serve at room temperature sprinkled with feta cheese.