Crispy Chickpea Greek Salad Pitas

Roast the chickpeas with olive oil, oregano, smoked paprika, salt, and pepper at 425 F until crisp on the outside, about 20 minutes.

Stir the yogurt with lemon juice, a pinch of salt, and a little water so it loosens up.

Toss the romaine, cucumber, tomatoes, and half the feta together so the salad is ready to go.

Warm the pitas, split them open, and smear some yogurt sauce inside.

Stuff with salad, hot chickpeas, the rest of the feta, and more sauce on top.