Chopped Salad with Feta Chickpeas and Pita Croutons

Ingredients

• ¾ cup extra virgin olive oil
• 1½ teaspoons ground cumin
• ½ teaspoons sweet or hot paprika
• Three 6-inch pita breads with pockets
• Kosher salt to taste
• 3 tablespoons sherry vinegar
• 1½ teaspoons Dijon mustard
• Freshly ground black pepper to taste
• 6 cups loosely packed arugula
• 6 cups loosely packed mesclun
• 2 large red bell peppers, coarsely chopped
• 2 large yellow bell peppers, coarsely chopped
• 1 pound cherry tomatoes, quartered
• 1½ cups cooked or drained, rinsed, and dried canned chickpeas
• 1½ cups crumbled feta cheese
• 1½ cups diced dill pickle

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