Middle Eastern fattoush salad
By Chatelaine
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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).
The easiest way to halve cherry tomatoes
Nutrition (per serving)
- Calories
- 325,
- Protein
- 10 g,
- Carbohydrates
- 45 g,
- Fat
- 13 g,
- Fibre
- 8 g,
- Sodium
- 631 mg.
- Excellent source of
- vitamin C