Active Time

　　10 min

　　Total Time

　　10 min

　　Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

　　

Ingredients

Makes 4 servings

　　3 tablespoons fresh lemon juice

　　1/8 teaspoon dried oregano, crumbled

　　1 small garlic clove, forced through a garlic press

　　1/2 teaspoon sugar

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1/3 cup extra-virgin olive oil plus additional oil for brushing

　　1 (19-ounce) can chickpeas, rinsed and drained

　　1 tablespoon water

　　4 (6- to 8-inch) pocketless pita rounds

　　10 ounces Italian mixed salad (8 cups)

　　1/2 cup cherry or grape tomatoes (1/4 pound), halved

　　1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise

　　1/2 cup pitted Kalamata olives, halved lengthwise

　　1/3 cup crumbled French or Greek feta (2 ounces)

　　

Special Equipment

a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

　　

Step 1

Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.

　　

Step 2

Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.

　　

Step 3

Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.

　　

Step 4

Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.

　　

Step 5

Spread some chickpea purée on each pita, then mound salad on top.