4 pita bread rounds, torn into bite-size pieces
2 cucumbers, peeled, seeded & diced
2 tomatoes, peeled & diced
2/3 c. drained canned garbonzo beans
1/2 c. fresh lemon juice
1/2 c. chopped fresh mint
1/2 c. chopped fresh cilantro
1 tsp. dried dill weed
1/3 c. olive oil
1/4 c. black olives (pref. brie cured)
6 Romaine lettuce leaves, torn
3 green onions, thinly sliced
3 cloves garlic, finely chopped
Salt to taste
1 c. plain yogurt
1 c. plain yogurt
Feta cheese, cubed
Stuffed vine leaves, optional

Preheat oven to 400 degrees. Bake pita bread on cookie sheet until lightly toasted (about 5 minutes). Transfer to large bowl and cool. Add remaining ingredients except yogurt and lightly toss. Garnish with Feta cheese and/or stuffed vine leaves. Serve with yogurt. Serves 6.