Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.
Ingredients
2 whole-wheat pitas
8 cups shredded romaine lettuce
1 1/2 cups cherry tomatoes
1 can (10 ounces) chickpeas, drained and rinsed
1/2 cup thinly sliced red onion
1/2 cup sliced radish
1 green bell pepper, cored, seeded and cut into strips
1/2 cucumber, peeled and sliced
2 cups bite-size, skinless pieces roasted chicken
1/3 cup crumbled feta
1/4 cup chopped pitted kalamata olives
1/4 cup chopped fresh dill
2 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Directions
Heat oven to 200°F. Wrap pitas in foil and place in oven. Toss next 11 ingredients in a bowl. Whisk juice and oil in another bowl, drizzle over salad, then toss and divide among 4 plates. Remove pitas from oven, cut into quarters and serve 2 with each salad.
