SPLIT pita in half. BRUSH with olive oil; SPRINKLE with paprika, garlic powder, salt, pepper and cayenne. PLACE on baking sheet; BAKE in 350°F oven for 12 to 15 minutes or until browned and crisp. Let cool; break into bite-size pieces.
DRESSING: WHISK lemon juice, garlic, sumac, salt and pepper together; SLOWLY whisk in olive oil.
SALAD: In large bowl, TOSS together lettuce, cucumber, red onion, tomatoes, mint, parsley and pita chips. TOSS with dressing; let stand for 10 minutes. ARRANGE eggs over top.
Sumac is a red Middle Eastern spice that has a tart citrusy flavor. Look for it in specialty Middle Eastern grocery stores or markets.
Add canned rinsed chickpeas if desired.
Middle Eastern style pitas are thinner and less dense than Greek pitas.
This recipe is an excellent source of choline, folate, protein and vitamin A.