Pita "Nachos" with Fresh Veggies, Hummus, Garlic Yogurt, Feta & Salad

Directions

1. 1) Preheat the oven to 425°F and prepare a baking sheet.
2. 2) Cut the pita into 2-inch pieces and spread them in an even layer on the sheet.
3. 3) Zest one lemon into a small bowl, then add olive oil and the dried herbs; mix to form herb oil.
4. 4) Drizzle the herb oil over the pita pieces, toss to coat, and spread in an even layer. Bake, flipping once halfway, until the chips are crisp, about 6–8 minutes.
5. 5) Peel and mince the first garlic; combine it with the Greek yogurt, a little water, vinegar, and spices in a bowl and whisk until smoothly blended.
6. 6) Peel a second garlic clove and place it in a blender. Squeeze half a lemon into the blender with garlic, then add the chickpeas, water, tahini, and spices; blend on high until smooth to make hummus.
7. 7) Dice the cucumber and tomato; place them in a medium bowl. Shave and mince the parsley leaves and add to the bowl with the veggies.
8. 8) Juice the remaining lemon into another bowl, whisk in olive oil, honey, and spices to create the salad dressing, then toss in the mixed greens.
9. 9) To plate, spread hummus and garlic yogurt over the pita chips, top with the veggie mixture, and sprinkle crumbled feta. Serve with the salad on the side.