Preheat the oven to 375°F, place the pita on a sheet pan and brush with garlic oil. Bake for 5-8 minutes until lightly crisp. Alternatively, you can toast these in the toaster oven. Let cool slightly and slice into strips.
In a serving bowl, spread the spring mix and top with feta cheese and tzatziki sauce. Set aside.
Drain and rinse the chickpeas. In a medium bowl, toss the chickpeas with turmeric, coriander, cumin and salt. Sprinkle on top of the salad.
Make the dressing: In a small bowl, combine the ingredients using a whisk or a handheld immersion blender. Dressing will make a little over ¾ of a cup.
Drizzle the desired amount of dressing over the salad. Top with diced chicken and serve with toasted garlic pita strips.
For the chicken, rotisserie chicken from the grocery store is a great, quick option to make this an even faster protein packed salad.
For the garlic oil, you can either buy the garlic oil already infused, make your own by simmering a head of garlic in 1 cup extra virgin olive oil over low heat for about 30 minutes, OR rub the pita with a garlic clove before drizzling with olive oil.
For the tzatziki sauce, I prefer to just buy this at the grocery store ready to go. If you have a chance to make it at home it is delicious but having one less thing to do is nice too. Typically it’s in the same section as the hummus.
For added crunch, you can bake the chickpeas at 400°F for about 20 to 30 minutes.