To serve the salad spread the chopped lettuce on a large serving platter. Drizzle the lettuce with about 1 tbsp of the salad dressing. In a large bowl mix the cucumber, onion, sun dried tomatoes, parsley, and chickpeas, with the remaining salad dressing.
To make this salad vegan, simply omit the hard boiled eggs.
This salad can easily be prepared in advance. Roast the eggplant and the pita strips and store until ready to served. All remaining salad ingredients can be chopped and stored in the fridge. The dressing can also be prepared up to 3 days in advance. Expect about 5 minutes to put the salad together to serve.
If you prefer to use traditional cucumbers consider removing the seeds before chopping.
I used sun dried tomatoes because it's difficult to find good fresh tomatoes year round. If you have access, one large fresh tomato would be a great substitute.
I found Za'atar at my local spice shop and it was very inexpensive. You might also find it in the international section of the grocery store.