Preheat you grill at high temperature. Cut three medium-sized pita breads into half and open them with a sharp knife. Place them in warm grill and let them be golden brown from one side. Turn the pita slice to the other side and wait for another few minutes until both sides are equally golden brown.
Remove the pita slices from the grill and set them aside to cool. Later on, cut them into bite-sized pieces.
Take a serving bowl and place the drained and rinsed chickpeas in it. Add in the chopped cucumber, tomatoes, spring onions and pitted black olives. Set this bowl aside until you make the salad’s dressing.
Take another bowl and pour in olive oil and vinegar.
Top the olive-vinegar mixture with tapenade and then add in mint and grounded pepper to taste.
Sprinkle this olive-vinegar dressing over the vegetable-mixture in the serving bowl and toss the ingredients until coated.
Add in the grilled pieces of pita bread and mix them appropriately.
Garnish the Chickpea and Pitta Salad with chopped fresh mint leaves and enjoy!