Chopped Salad With Feta, Chickpeas, And Pita Croutons

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Kosher salt to taste

¾ cup extra virgin olive oil

1½ cups crumbled feta cheese

1½ cups diced dill pickle

1 pound cherry tomatoes , quartered

2 large yellow bell peppers , coarsely chopped

½ teaspoons sweet or hot paprika

6 cups loosely packed arugula

3 tablespoons sherry vinegar

Freshly ground black pepper to taste

1½ cups cooked or drained, rinsed, and dried canned chickpeas

1½ teaspoons Dijon mustard

6 cups loosely packed mesclun

Three 6-inch pita breads with pockets

2 large red bell peppers , coarsely chopped

1½ teaspoons ground cumin

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