Middle Eastern fattoush salad

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PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Middle Eastern fattoush salad

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
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