Preheat oven to roast the pita bread.

Roast pita bread until golden brown.

Cube the roasted pita bread and set aside.

Wash all vegetables thoroughly.

Separate parsley and mint leaves from their stems.

Slice carrots and cucumbers.

Cut tomatoes into chunks.

Tear lettuce into smaller pieces.

Chop green onions.

In a large bowl, combine parsley, mint leaves, carrots, tomatoes, cucumber, lettuce, and green onions.

In a separate small bowl, whisk together lemon juice (if using), olive oil, salt, sumac (if available), and garlic (if using).

Pour the dressing over the salad and mix well.

Add the roasted pita bread 15 minutes before serving to prevent it from becoming soggy.

Toss gently to combine.

Serve immediately.