Grilled Pita With Greek Salad

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Ingredients for 4 servings

3 tablespoons fresh lemon juice

1/8 teaspoon dried oregano, crumbled

1 small garlic clove, forced through a garlic press

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup extra-virgin olive oil plus additional oil for brushing

1 (19-ounce) can chickpeas, rinsed and drained

1 tablespoon water

4 (6- to 8-inch) pocketless pita rounds

10 ounces Italian mixed salad (8 cups)

1/2 cup cherry or grape tomatoes (1/4 pound), halved

1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise

1/2 cup pitted Kalamata olives, halved lengthwise

1/3 cup crumbled French or Greek feta (2 ounces)

Special equipment: a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

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