
Hey everyone! Today, we're making a delicious and hearty Fattoush salad that’s perfect for those warm spring days!
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Serving Size
5
Ingredients
1 pita pocket torn into small pieces
1 tablespoon avocado oil
1 head romaine lettuce washed, dried, and chopped
3 green onions sliced
1 cup grape tomatoes halved
5 radishes sliced
4 persian cucumbers sliced
1 can garbanzo beans drained and rinsed
1/3 cup pomegranate arils
1/3 cup fresh mint leaves finely chopped
1/3 cup fresh parsley leaves finely chopped
Dressing
2 teaspoon sumac seasoning
1 teaspoon dried oregano
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves minced
3/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
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Preheat the oven to 375 degrees. Toss the pita in avocado oil on a large baking sheet and spread pita pieces out evenly. Season with salt and sumac and bake for 7-10 minutes until the pita is dry and crispy. Remove from the oven and set aside.
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In a large mixing bowl, combine romaine lettuce, green onions, tomatoes, radishes, cucumbers, garbanzo beans, pomegranate arils, mint, and parsley. Top with the pita chips.
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In a small bowl, whisk the sumac, oregano, lemon juice, red wine vinegar, garlic, salt, and pepper while you stream in the olive oil. Whisk until emulsified.
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Pour the dressing over the salad and gently toss to combine. Serve immediately.