Ingredients:

• 1 clam shell mixed salad greens
• 2 roma tomatoes, large dice
• ½ cucumber, large dice
• ½ cup feta cheese, cubed
• 1 can chickpeas, drained and rinsed
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• ½ shallot, minced
• 2 whole wheat pita breads
• 1 lb large shrimp, peeled and deveined

Directions:

Preheat the oven to 400 F. Cut the pita bread into 8 triangles. Rub with a little olive oil, salt and pepper. Bake for 5-7 minutes or until crunchy.

In a large saute pan, over medium-high heat, heat 2 tsp of olive oil. Add in shrimp, season with salt and pepper. Saute until opaque and cooked through. Set aside.

In a small bowl whisk together lemon juice with twice as much extra virgin olive oil. Add in minced shallot, salt and pepper. Stir until well combined. 

In a large bowl, toss together salad greens, roma tomatoes, cucumber and chickpeas with lemon dressing. Pour salad onto a serving platter. Top with pita chips, shrimp and feta.

Other Ways To Prepare This Meal

Plant-based: Use pressed, firm tofu, cubed instead of shrimp.

Gluten-free:  Use gluten-free tortillas instead of whole wheat pita.

Kid-friendly: Use chicken instead of shrimp.

Quick prep: Use a Mediterranean-inspired bagged salad or a pre-made salad dressing.