1/4 cup fresh lemon juice
1 small garlic clove, minced
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 1/2 heads hearts of Romaine, chopped (about 12 cups)
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 small yellow bell pepper, diced (about 1 cup)
1 cup cherry or grape tomatoes, halved
1 cup chopped cucumber
1/2 small red onion, chopped
1/4 cup pitted kalamata olives
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves
2 whole-wheat pitas, toasted and halved