This recipe is vegan and can be easily made gluten-free. It contains chickpeas, onions, radishes, cherry tomatoes, mint, parsley, and pita bread.
Slice your cucumbers, tomatoes & radishes, dice your onions, crumble your vegan feta, drain and rinse your chickpeas, and chop herbs
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Toss the salad and drizzle in the lemon vinaigrette dressing. Let the salad sit while you toast the pita for 7-8 minutes, until hard.
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Only add in the toasted pita when you're ready to serve, as if it sits too long it'll start to get soggy. Break it up with your hands.
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Toss and serve immediately. Leftovers can be stored in the fridge for up to 4 days. I recommend storing the dressing separately, if possible, to keep it from getting too soggy.