Greek Dinner Salad

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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

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