Toss the pita with 2 tablespoons of olive oil, then arrange in a single layer on a baking sheet. Bake until toasted, about 5 minutes. Remove from oven and set aside to cool.
In medium bowl, whisk together the lemon juice and remaining 8 tablespoons of olive oil. Season with salt and pepper to taste.
Rub a large salad bowl with the clove of garlic, and discard. Place the cucumber, lettuce, mint, and parsley in the bowl. Top with the pita chips and drizzle with the dressing. Toss gently to combine. Serve immediately.