3 ounces baby arugula (about 2- 3 cups) OR lettuce

5 ounces feta cheese, crumbled

3 tablespoons olive oil

Finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice)

Kosher salt and freshly ground black pepper

15 1/2 ounces (about 2 cups) canned no-salt-added chickpeas, rinsed and drained well

3 jarred piquillo peppers, drained, then cut into 1/2-inch dice (may substitute 1 jarred roasted red pepper, drained, then cut into 1/2-inch dice; 3/4 cup)

1 teaspoon ground cumin

1/4 teaspoon smoked Spanish paprika (sweet or hot pimenton de la Vera; optional)

2 teaspoons chopped fresh thyme (from about 6 sprigs)

2-4 pita breads

Toss the arugula/lettuce with the feta, 1 tablespoon of the oil, the lemon juice (to taste) and salt and pepper to taste (about 1/2 teaspoon each) in a large bowl. Let sit for 5 minutes.

Meanwhile, combine the chickpeas and diced pepper in a medium bowl. Use the back of a large metal spoon to mash the chickpeas against the sides of the bowl, taking care not to totally pulverize or puree them. Stir in the remaining 2 tablespoons of oil, the lemon zest, cumin and the smoked Spanish paprika, if using. Taste, and season lightly with salt and pepper to taste (about 1/4 teaspoon each). Mash the chickpeas a bit more, then sprinkle the thyme over the mixture.

Serve as stuffed pita sandwich or salad.

To assemble the sandwiches, cut off the top inch or so of each pita bread to create a pocket. (Eat those pieces if you’re hungry, or save for croutons.) Spoon equal amounts of the chickpea mixture into each pita, then stuff with the arugula-feta mixture.  Serve immediately.

To serve salad, arrange lettuce feta salad on plate and put salad over.  Serve toasted pita halves with salad.

Washington Post recipe.