Preheat oven to 425° F. Cut each pita bread in half, then into thirds to create triangular wedges. Place on a baking sheet in a single layer and lightly coat or spray tops with olive oil. Sprinkle each with cumin, salt and pepper. Roast for 7-10 minutes, until golden brown and crisp. Remove from oven and cool slightly.
Meanwhile assemble the Greek Chopped Salad according to package directions and stir in cucumber and feta cheese.
Place pita chips on bottom of plates or a serving dish and top with prepared salad. Enjoy by hand as a nacho-style salad.
