Chopped Greek Salad With Pita Chips

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2 pitas, split horizontally

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

kosher salt and black pepper

1 small head iceberg lettuce, chopped (about 8 cups)

1 pint grape tomatoes, halved

1 green bell pepper, cut into bite-size pieces

1/2 English cucumber, sliced

1/2 red onion, chopped

1 15.5-ounce can chickpeas, rinsed and coarsely chopped

4 ounces Feta, crumbled (1 cup)

8 pepperoncini (optional)

1/4 cup pitted kalamata olives (optional)

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