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

　　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.

Nutrition Per Serving

　　14.8 g fat (3.6 g saturated)

　　45.7 g carbs

　　9.7 g fiber

　　31.3 g protein

　　#### Nutritional analysis provided by Self