Step 1

Position a rack in the middle of the oven and preheat to 450 degrees.

Step 2

Make the salad: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper until combined. Taste, and season with more salt and/or pepper as needed.

Step 3

On a large serving platter, arrange the tomatoes and cucumbers. Top with the bell pepper, chickpeas and onion. Sprinkle with the sumac and drizzle with 1/4 cup of the dressing.

Step 4

Make the crispy pita: While the salad sits and the flavors meld, on a large, rimmed baking sheet, toss the pita triangles with the olive oil and spread them out. Toast for about 10 minutes, turning as needed, until golden brown and crisp.

Step 5

Arrange the pita triangles on the platter. Sprinkle with the herbs and serve with the lemon wedges and the remaining dressing.