Chopped Salad With Feta, Chickpeas And Pita Croutons

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1/4 cup plus 6 tablespoons extra-virgin olive oil

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sweet or hot paprika

3 (6-inch) pita breads with pockets

Kosher salt

3 tablespoons sherry vinegar

1 1/2 teaspoons Dijon mustard

Freshly ground black pepper

6 cups loosely packed arugula

6 cups loosely packed mesclun

2 large red bell peppers, coarsely chopped

2 large yellow bell peppers, coarsely chopped

1 pound cherry tomatoes, quartered

1 1/2 cups cooked or drained, rinsed and dried canned chickpeas

1 1/2 cups crumbled feta cheese

1 1/2 cups diced dill pickle

3 cups cooked, diced chicken

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