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Easy Fattoush Salad

🇱🇧 Lebanon

Servings: 4 Prep: 20 minutes Total: 20 minutes

Ingredients

  • 3 cups chopped romaine lettuce (or other crunchy greens)
  • 2 cups chopped fresh crunchy vegetables of choice
  • 1 Tbsp lemon juice
  • 1 Tbsp pomegranate molasses (or balsamic vinegar)
  • 3/4 tsp ground sumac
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1/2 tsp maple syrup
  • Extra virgin olive oil, optional
  • 1/3 cup fresh mint leaves
  • 1 1/2 cups pita chips, slightly crushed
  • 1/4 cup pomegranate arils
  • 1 (15 oz) can chickpeas, drained and rinsed (optional)

Steps

  1. Prepare pita chips (store-bought or homemade).
  2. In a large bowl, combine lettuce, chopped vegetables, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat.
  3. Taste and adjust seasoning, adding maple syrup for sweetness, more lemon juice for brightness, more pomegranate molasses for tartness, or a drizzle of olive oil for richness.
  4. Just before serving, top with fresh mint leaves, pita chips, pomegranate arils, and chickpeas if using.
  5. Serve immediately to keep pita chips crisp.

Notes

Best enjoyed fresh. Leftovers keep separately for 2-3 days; not freezer friendly.

Source: minimalistbaker.com