Fattoush Salad with Chickpeas
Inspired by the traditional Middle Eastern salad, this recipe is refreshing and noushing.
Equipment
- Large mixing bowl
- Jar for the dressing
Ingredients
- 2 whole wheat pitas gluten-free if you have an allergy
- 1 tbsp olive oil
For the salad
- 1 head romaine lettuce large, chopped
- 1 head radicchio small
- 1 red onion diced
- 2 Persian cucumbers chopped
- 15 oz chickpeas canned, drained and rinsed
- 1 vine ripened tomato chopped
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ¼ cup vegan feta crumbled, optional
- 4 radishes sliced
- ½ cup green onions sliced
For the dressing
- 3 tbsp olive oil
- 1 lemon juiced
- 2 tsp balsamic vinegar
- 1 tbsp Italian seasoning
- salt and pepper to taste
- 2 tsp mustard
Instructions
- Begin by preparing the pita chips. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Slice each pita into 8 triangles and arrange them on the prepared baking sheet. Lightly spray or drizzle with oil. Bake for approximately 7 minutes, flipping the chips halfway through to ensure even crispness.
- While the pita chips are baking, assemble all the salad ingredients in a large bowl, reserving the cooked pita chips for the top layer.
- Next, prepare the dressing by combining all the dressing ingredients in a jar or bowl, and mix until smooth.
- Once the pita chips are ready, place them over the assembled salad.
- Finally, drizzle the dressing over the salad and pita chips, toss gently to coat, and enjoy your delicious fattoush salad!
Nutrition
Calories: 391.5kcal | Carbohydrates: 48.2g | Protein: 14.4g | Fat: 18.7g | Saturated Fat: 3.1g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 10.9g | Sodium: 535.9mg | Potassium: 1072mg | Fiber: 12.9g | Sugar: 7g | Vitamin A: 14837.8IU | Vitamin C: 45.8mg | Calcium: 164.5mg | Iron: 5.7mg