Fattoush Salad with Creamy Sumac Dressing

This Fattoush Salad with a Creamy Sumac Dressing is a spin on a classic Arabic Recipe! It’s fresh, tasty, and packed with veggies. Vegan, Healthy, and Oil-Free!

This salad might honestly be my new all-time favorite salad. And I eat a lot of salads, guys…

Now traditionally, a Fattoush Salad is made of Leafy Greens, different Veggies (typically Radish, Cucumber, and some form of Onion), Parsley, Mint, fried Pita Chips, and a Sumac Vinaigrette.

However, I always like to put my own spin on things — as you have probably realized by now. 😉 I’ve made a few additions and swaps to the traditional recipe, but I must say I am very pleased with them. And I think you will be too.

• First, I added some Chickpeas for extra plant-based protein.
• Next, I decided to oven-bake my Pita Bread instead of frying it.
• Finally, I both deconstructed and re-constructed the dressing. I decided to add Pomegranate Seeds to the salad because they are often more accessible to people than Pomegranate Molasses, and I also subbed Tahini for the Oil in the traditional vinaigrette.

So while this may not be a traditional Fattoush Salad, it still is pretty dang tasty. And good for you!

Now before we get into the recipe, let’s talk about Sumac. Sumac is a dried red berry that has a flavor similar to lemon, but much more complex. It’s less acidic and has more “body” to it. Dried Sumac can be hard to find in US grocery stores, so I recommend buying it online. You can also substitute the Sumac for Lemon Juice, but it won’t be quite the same. If you can get your hands on it, I really recommend it — it has a very lovely flavor.

A Few Final Thoughts:

• This Salad can be made for Meal Prep, if that’s your thing. I would suggest storing the dressing and Pita “croutons” in separate containers from the rest of the Salad Mix though.
• If you’re looking for more tasty Salad recipes, you’ll also love this Kale Waldorf Salad and this Buffalo Tofu Salad with Creamy Hemp Ranch!
• Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Fattoush Salad with Creamy Sumac Dressing

Print Recipe

This Fattoush Salad with a Creamy Sumac Dressing is a spin on a classic Arabic Recipe! It’s fresh, tasty, and packed with veggies. Vegan, Healthy, and Oil-Free!

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 7 Minutes
• Total Time: 22 minutes
• Yield: 2 Servings 1x

Ingredients

Scale 1x2x3x

For the Salad:

• 2 small Pita Breads (Homemade, White, or Whole Wheat)
• 1 head of Leafy Green Lettuce (Romaine, Butter, or similar)
• 4–5 Pink Radishes, thinly sliced
• 1 small Cucumber, diced
• 1 cup Grape or Cherry Tomatoes, cut in half
• 2 Green Onions, thinly sliced (green parts only)
• ½ cup chopped Parsley
• ¼ cup chopped Mint
• 1 cup cooked Chickpeas*
• 1/3 cup Pomegranate seeds (optional, but recommended)
• Creamy Sumac Dressing, below

For the Creamy Sumac Dressing:

• 1 tbsp Sumac (see notes for substitutions)+ 2–3 tbsp Hot Water
• ¼ cup Tahini
• Juice of ½ Lemon 
• ¼ tsp Salt
• Fresh Black Pepper, to taste
• ¼ – ⅓ cup Filtered Water

Instructions

1. First, rehydrate the Sumac by adding it to a small bowl with 2 tbsp Hot Water. Let sit for 5-10 minutes.
2. In the meantime, cut the Pitas into small (crouton-sized) squares and bake:
   1. Air-Fryer: Bake at 350F for 7 minutes (recommeded)
   2. Oven: Bake at 400F for 10-15 minutes, stirring occasionally. You can also drizzle the chips with a bit of Oil, if desired.
3. While the Pitas are baking, cut and prepare the rest of the Salad ingredients.
4.  Next, prepare the Creamy Sumac Dressing by adding the rehydrated Sumac (water and all) and the remaining dressing ingredients into a high-speed blender for 30 seconds. I’d suggest starting with 1/4 cup of water, then adding more in 1 tbsp increments if you’d like your dressing to be thinner.
5. Toss the Salad mixture with as little or as much of the dressing as you’d like, then divide equally into bowls. Top with Pomegranate Seeds and the warm toasted Pita Bread pieces.

Notes

• If you are using Canned Chickpeas for this recipe, make sure to drain and rinse them well.
• I would really recommend that you purchase Sumac online or at a local store, as the flavor is quite unique. However, if you are in a pinch you can omit it from the dressing and use the juice of 1 whole Lemon instead.
• This Salad can be made for Meal Prep, if that’s your thing. I would suggest storing the dressing and Pita “croutons” in separate containers from the rest of the Salad Mix though.

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