1/4 cup plus 6 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet or hot paprika
3 (6-inch) pita breads with pockets
3 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
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
1 1/2 cups cooked or drained, rinsed and dried canned chickpeas
1 1/2 cups crumbled feta cheese
1 1/2 cups diced dill pickle
3 cups cooked, diced chicken
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