8 cups spring mix (about 2 10-oz packages)
10 oz cherry tomatoes, sliced in half
1 large cucumber, peeled and diced
1/2 cup feta cheese crumbles
2 whole wheat pitas, cut into thin strips (easiest way to do this is with a scissors)
1 small bunch cilantro, chopped
1 15-oz can chickpeas, drained and rinsed
4 tbsp extra virgin olive oil
juice of 1 lemon (more or less to taste)
small pinch of salt (to taste)
Tahini for serving
Place the pita strips in a small skillet on the stove over medium high heat. Toast, tossing often, until pita strips are very crisp. This will take about four to five minutes. Don't let the strips burn! When crisp, remove from heat and set aside.
Toss together the spring mix, cherry tomatoes, cucumber, feta crumbles, cilantro and chickpeas in a large bowl. In a small bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and toss well. Add the toasted pita strips and toss again.
Finish salad by drizzling a spoonful of tahini over top just before serving.