Pita Bread Salad

• 3 large pita breads, each cut into eighths,each piece split in 2
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 1/2 teaspoons grated lemons, zest of
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large cucumber, quartered lengthwise and sliced (about 2 cups)
• 1 pint cherry tomatoes, halved
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 small red onion, sliced (about 1 cup)
• 1 ounce feta cheese, crumbled (about 1/4 cup)

1. Preheat oven to 350.
2. Arrange pita wedges in single layer on baking sheet.
3. Bake 5 minutes or until lightly toasted; set aside.
4. In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
5. In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
6. Pour dressing mixture over vegetable and pita mixture until well coated.
7. Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
8. Serve at room temperature sprinkled with feta cheese.

pita breads, olive oil, balsamic vinegar, lemon juice, fresh oregano, garlic, lemons, sugar, salt, pepper, cucumber, cherry tomatoes, chickpeas, red onion, feta cheese

Taken from www.food.com/recipe/pita-bread-salad-56045 (may not work)