Ingredients

2 6 in whole wheat pitas

butter flavored cooking spray

2 tbsp white wine vinegar

1 1/2 tsp honey

1/4 tsp ground coriander

1 tbsp parsley puree

1 tbsp extra virgin olive oil

2 med tomatoes, each cut into 8 wedges

2 small picking cucumbers

1//2 cup prechopped tricolor bell pepper medley

1/4 c. chopped red onion

1/3 c. pitte kalamata olives, halved

1 16 oz can chickpease rinsed and drained

1/2 package torn romaine lettuce

1/3 cup feta

Preparation

  1. Preheat oven to 450
  2. Separate each pite into 2 rounds, cut each into 6 wedges. Arrange pita wedges in single layer on baking sheet and coat with cooking spray. Bake for 6 mins or until lightly browned.
  3. While wedges bake, combine vinegar and next 4 ingredients in large bowl, whisking. Add tomatoe and remaining ingredients, toss well. Crumble pita wedges and add to salad, toss well.