Recipe information
Yield
Makes 2 Servings
Ingredients
2
tablespoons olive oil
1
tablespoon fresh lemon juice
2
cups (packed) torn romaine lettuce
1
cup drained garbanzo beans (chickpeas)
1
cup diced feta cheese
1
tomato, cored, cut into thin wedges
1
/2 cup thinly sliced red onion
7
-inch-diameter pita breads, cut in half to make 4 semicircles
Purchased tapenade (olive paste)
Need to make a substitution?
Preparation
Step 1
Whisk oil and lemon juice in large bowl; season with salt and pepper. Add lettuce, garbanzo beans, cheese, tomato, and onion; toss to coat.
Step 2
Using tongs, turn pitas over gas flame or in broiler to char slightly, about 15 seconds per side. Pull each open, spread with tapenade, and fill with salad.