Leaf salad with cucumbers, tomatoes and chips

Ingredients:

• 3 whole grain pitas with pockets (15 cm diameter)
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/4 cup olive oil
• 1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
• 1 cup chopped parsley
• 1/4 cup chopped green onions
• 0.5 cup chopped mint leaves
• 1 cucumber, seeded and thinly sliced ​​into half-moons
• 2 cups grape tomatoes, halved

Preparation:

1. Preheat oven to 190°C.
   
   Divide each one pita Divide the mixture into 2 round tortillas and toast on a baking sheet on the middle rack of the oven until golden brown, about 10 minutes. Cool the tortillas and break them into bite-sized pieces.
2. In a small bowl, combine lemon juice, zest, salt, and black pepper. Add olive oil and toss to combine.
3. In a large bowl, combine the lettuce, parsley, green onions, mint, cucumber, and tomatoes. Just before serving, add the pita and dressing to the salad. Toss to combine.