Middle Eastern fattoush salad
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- Prep Time20 min
- Total Time30 min
- Makes4 servings
Photo, Erik Putz.
Sometimes you just want a break from romaine. This crunchy satisfying salad packs plenty of colour and international flavour (and no lettuce).
Ingredients
2 large pitas
3 tbsp olive oil, divided
3 tbsp lemon juice
1 garlic clove, minced
1/2 tsp salt
1 English cucumber, finely diced
1 pint cherry tomatoes, halved
1/4 red onion, finely chopped
540 mL canned chickpeas, drained and rinsed
1 cup finely chopped parsley
2 tbsp finely chopped mint
2 tbsp crumbled feta, (optional)
Instructions
POSITION racks in top and bottom thirds of oven. Preheat to 400F. Slice each pita along the seams into 2 rounds. You will have 4 rounds. Brush both sides of pitas with 1 tbsp oil and arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching sheets and flipping halfway through, until golden and crisp, about 8 min. Let cool slightly, then break into bite-sized pieces.
WHISK lemon juice with remaining 2 tbsp oil, garlic and salt in a large bowl. Season with fresh pepper. Stir in cucumber, tomatoes, red onion, chickpeas, parsley, mint and toasted pita until well coated. Transfer to a platter. Sprinkle with feta. Kitchen note: This recipe is a great way to use up stale pita bread (and genius in a lunch box).
Nutrition (per serving)
Calories 325, Protein 10g, Carbohydrates 45g, Fat 13g, Fibre 8g, Sodium 631mg.
Excellent source of vitamin C.
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