I wrote a version of this recipe for Plated, and it feels like I’ve been craving it ever since — layers of toasted pita, crunchy vegetables, herbs, spiced chickpeas and a feta yogurt sauce.

4 servings

PARTS
— 4-6 pita breads, stacked and cut into triangles
— 1 can chickpeas, drained and patted dry
— Spice for chickpeas: harissa, cumin, paprika, turmeric, za’atar — any or all!
— 1 lemon, halved
— 1 red onion, sliced or diced
— Small handful of fresh parsley or dill, roughly chopped
— 10oz Greek yogurt (~2 small containers)
— 7oz feta
— 1 English cucumber (or 4 Persian), sliced
— 1 pint tomatoes, halved
— .25 cup sliced pepperoncini, drained
— .25 cup kalamata olives, halved

CLUES
1. Preheat oven to 450°F. Prep all ingredients. In a small bowl, toss onion with juice of .5 lemon. Set aside to pickle.
2. Line 2 baking sheets with foil. On one prepared sheet, add pita wedges and toss with a drizzle of olive oil and a pinch of salt. On second prepared sheet, toss chickpeas with olive oil, a pinch of salt and desired spices. Arrange in a single layer and bake until chickpeas are crisp and pita are golden, 8–10 minutes.
3. In a small bowl, combine yogurt, half of feta, half of herbs, and remaining juice of .5 lemon. Mash with a fork until mostly smooth. Taste and season with salt and pepper as desired.
4. Once chickpea and pita are baked, drain marinated onions. Keep pita chips on their baking sheet or transfer to a serving platter. Top with spiced chickpeas, pickled onions, cucumber, tomato, olives, pepperoncini, and remaining feta. Dollop over yogurt sauce, and garnish with remaining herbs.