Bake for 10–12 minutes, turning once at 6 minutes, until edges are golden brown and crisp. Remove from oven and cool on a rack. They will continue to crisp as they cool.

Dressing

In a small bowl or jar combine 4 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tsp pomegranate molasses, 1 minced garlic clove, 1 tsp sumac, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust: add more lemon for brightness, a pinch more salt if needed, or a touch more pomegranate molasses for sweetness/tang.

Salad Assembly

Wash and thoroughly dry the romaine, mint, and parsley (use a salad spinner). Finely chop the romaine into bite-size pieces.

Seed (if very watery) and dice the tomatoes into roughly 1/2-inch pieces. Peel (if desired), seed and dice the cucumber to match tomato size.

Thinly slice the radishes and thinly slice the green onions (white and green parts).

In a large salad bowl combine the chopped romaine, tomatoes, cucumber, radish, mint ribbons, parsley, and sliced green onion. Toss gently to combine.

Pour about two-thirds of the dressing over the salad and toss to coat evenly. Add more dressing to taste — the salad should be lightly but well dressed, not soggy.

Transfer salad to a serving platter or leave in the bowl. Scatter the warm or cooled baked pita chips on top just before serving so they remain crisp.

Optional: sprinkle a little extra sumac over the top and serve any remaining dressing on the side.