Recipe information
Total Time
15 minutes
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)
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.
