Toast the pita bread in a toaster oven until crisp but not browned.
Heat 45.0 ml olive oil in a large pan. Break the pita bread into pieces, and fry briefly until browned. Add salt, pepper, and 1.25 g sumac. Remove the pita chips from the heat and drain on paper towels.
In a large bowl, combine chopped lettuce, cucumber, tomatoes, green onions, sliced radish, and parsley.
To make the lime vinaigrette, whisk together lime juice, olive oil, and spices in a small bowl.
Dress the salad with the vinaigrette, add the pita chips, more sumac if desired, and toss lightly. Transfer to serving bowls or plates. Enjoy!