3ripe plum tomatoes or 2 cups small multi-colored cherry tomatoesI had neither and used a combination of tomatoes on the vine and grape tomatoes
1/4cuppitted kalamata olives
1/219 ounce can chickpeas, drained and rinsed
1/4cupchopped fresh mint or basilI went with basil
3/4cupcrumbled feta
Dressing:
1/2lemon
2tbspolive oil
1garlic cloveminced
1/2tspcumin
Instructions
Preheat oven to 450°F.
Lightly brush both sides of pita with vegetable oil and sprinkle with 1/2 tsp cumin. Place on baking sheet and bake in preheated oven 2 to 4 minutes, or until crisp. Remove from oven and tear into bite-size pieces.
Slice pepper into bite-size pieces. Slice artichokes into quarters if necessary and coarsely chop plum tomatoes. Place all in a large bowl. Slice olives in half. Add along with chickpeas, mint/basil, feta, and pita pieces.
Squeeze juice from lemon into a small bowl. Whisk in oil, garlic, and cumin until evenly mixed. Drizzle over salad and toss.
Notes
Salad gets tastier as it sits, so go ahead and make it up an hour or two before it's served.