Deconstructed Falafel Salad

Preheat the oven to 400 F.

Lightly brush each pita with olive oil then cut each half into 4 wedges. Arrange in a single layer on a rimmed baking sheet. Sprinkle with some sea salt and bake for about 8 minutes, or until the pitas are lightly crisped and beginning to brown. Remove from oven and set aside.

Meanwhile, juice the lemons into a large bowl, and add the tahini, oil, cumin, coriander, sea salt, cayenne, and a few cracks of fresh pepper. Whisk everything together to combine.

Into the bowl, add the chickpeas, tomatoes, cucumber, scallions, and fresh herbs and gently toss everything to combine.

When ready to serve, toss in the pita chips and mix everything together.

Notes:
1. Recipe adapted from Pink Parsley who also adapted from Weeknight Wonders.
2. You can prep everything in advance, and then toss it together when ready to serve to make this a very quick and easy meal.