Mediterranean Chopped Salad With Shrimp and Chickpeas

We eat a lot of salads but sometimes chopping up all those veggies is so time consuming an such a pain. So I decided to find a recipe that combined everything into a nice little salad. And while I was reading this recipe, there was a little note along the bottom that said the spiced pita chips would go nicely with the salad. So since I needed pita chips for the salad recipe anyway, I decided to make those too (recipe also below).

1/2 head Romaine lettuce, cut crosswise into thin strips (8 cups)

1 lb. cooked, peeled and deveined medium shrimp

1/2 English cucumber, chopped

1 15.5-oz. can chickpeas, rinsed

1/2 medium sweet onion, chopped

3/4 cup Feta cheese (about 3 oz.)

1/2 cup pitted kalamata olives, halved

2 cups pita chips, broken into pieces

3 tbsp. olive oil

2 tbsp. red wine vinegar

kosher salt and black pepper

In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives and pita chips to the oil and vinegar. Add 1/4 teaspoon each salt and pepper, and toss.

Spiced Pita Chips

4 pitas (I used the mini round pitas and cut them in half)

3 tbsp. olive oil

1 tsp. paprika

1 tsp. smoked paprika

1 tsp. dried oregano

1/2 tsp. kosher salt

Heat the broiler. Split the pitas to make 8 rounds and brush them with the oil. Sprinkle with the paprika, oregano and salt. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 2 minutes.