I wrote a version of this recipe long ago for Plated, and it’s one I come back to often. Layers of toasted pita, crunchy vegetables, herbs, spiced chickpeas and a feta yogurt sauce.

Makes about 4 servings

PARTS
— 4-6 pitas, stacked and cut into triangles
— 1 can chickpeas, drained and patted dry
— Spice for chickpeas: harissa, cumin, paprika, turmeric, za’atar — whatever you’ve got
— 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 however you want
— Handful of 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 whole you get the rest ready.
2. Line 2 baking sheets with foil. On one, add pita wedges and toss with a drizzle of olive oil and a pinch of salt. On the other, 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 chickpeas are baked, you can smash them slightly so they’re easier to scoop up without rolling around. Drain marinated onions. Keep pita chips on their baking sheet or transfer to a serving platter. Top pita with spiced chickpeas, pickled onions, cucumber, tomato, olives, pepperoncini, and remaining feta. Dollop over yogurt sauce, and garnish with remaining herbs. Sha la la la laaaaaaa!