1/4 cup coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh dill
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 cups shredded Romaine lettuce
3 cups diced tomato
1 cup thinly sliced red onion
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon capers
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1 (19-ounce) can chickpeas, drained and rinsed
6 (6-inch) whole wheat pitas, each cut into 8 wedges

1/4 cup coarsely chopped fresh parsley 3 tablespoons coarsely chopped fresh dill 1 tablespoon extravirgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon dried oregano 6 cup s shredded Romaine lettuce 3 cup s diced tomato 1 cup thinly sliced red onion 3/4 cup (3 ounces) crumbled feta cheese 1 tablespoon capers 1 cucumber, peeled, quartered lengthwise, and thinly sliced 1 (19-ounce) can chickpeas, drained and rinsed 6 (6-inch) whole wheat pitas, each cut into 8 wedges

Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.