1/4 cup fresh lemon juice |
1 small garlic clove, minced |
1 tablespoon honey |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons extra-virgin olive oil |
1 1/2 heads hearts of romaine, chopped (about 12 cups) |
1 cup canned chickpeas (garbanzo beans), rinsed and drained |
1 small yellow bell pepper, diced (about 1 cup) |
1 cup cherry or grape tomatoes, halved |
1 cup chopped cucumber |
1/2 small red onion, chopped |
1/4 cup pitted kalamata olives |
1/3 cup crumbled feta cheese |
1/4 cup fresh mint leaves |
2 whole-wheat pitas, toasted and halved |