Place the pita breads on a cutting board. Cut around the outer edge of each pita bread to separate the top and bottom layers. Cut the 4 thin pita circles into triangles.
Place the pita triangles on a baking sheet in a single layer. Brush the pita triangles lightly with olive oil. Sprinkle the pita triangles with garlic powder, dried oregano, and salt.
Bake for 5 to 7 minutes, or until the pita chips are lightly toasted and crisp around the edges.
Remove the baking sheet from the oven. Let the pita chips cool slightly.
In a small bowl, add lemon juice, olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper. Using a wire whisk, mix well.
In a large mixing bowl, add cucumber, tomatoes, red onion, chickpeas, feta cheese, and parsley.
Pour the lemon vinaigrette over the salad. Toss gently until the salad is evenly coated.