Middle Eastern Fattoush Salad with Baked Pita Chips

 My love of feta cheese knows no bounds and this fantastic Mediterranean salad is my alternative to the more common Greek feta salad that we all know and love. I make this salad for shalosh seudot all the time when I can. It is the perfect late night supper salad.

 1 cucumber, diced small

1/2 cup cherry tomatoes, diced

3/4 cup chickpeas

1/2 cup red onion, diced

1 large carrots, shredded

1/2 cup feta cheese

3 Tbsp. Olive oil

2 tsp. lemon juice

 1 tsp. garlic powder

Pinch ginger powder

Pinch dried thyme

Pinch dried basil

Pinch dried parsley

salt and pepper to taste

Preheat oven to 350 degrees.

In a large bowl mix together the cucumber, tomatoes, chickpeas, onions, and carrots. Crumble feta on top. Add olive oil, lemon juice, all the spices and mix until coated.

Serve with pita chips on the side.

Homemade Pita Chips:    

preheat oven to 400 degrees.                                                                          

Separate 1 pita into 2 whole round halves, and slice like a pie into triangles. Place pita triangles on a cookie sheet and brush with olive oil on both sides. Sprinkle a little salt and pepper and Za’atar seasoning (if you have) and  for  about  5-8 minutes or until crispy. Serve hot.