Fattoush Salad with Creamy Sumac Dressing

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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…

close up fattoush salad in white bowl

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.

fattoush salad in white bowl with gold fork

  • 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!

fattoush salad with pomegranate and dressing in bowls

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.

fattoush salad in white bowl

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 🙂
Print

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!

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

Ingredients

Scale

For the Salad:

  • 2 small Pita Breads (Homemade, White, or Whole Wheat)
  • 1 head of Leafy Green Lettuce (Romaine, Butter, or similar)
  • 45 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)+ 23 tbsp Hot Water
  • ¼ cup Tahini
  • Juice of ½ Lemon 
  • ¼ tsp Salt
  • Fresh Black Pepper, to taste
  • ¼ 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Want to save this Fattoush Salad for later? Pin the recipe to your Pinterest boards:

This plant based Fattoush Salad with Creamy Tahini Dressing is healthy, vegan, and easy to make! Full of veggies, fresh herbs, and flavor. #vegan #plantbased #fattoush #salad #saladrecipe #oilfree #healthyveganrecipe #springsalad via frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

Want to make your own nut milk?
Subscribe and receive a FREE guide!
homemade nut milks in different sized glass jars on white background

You May Also Like

Leave a Comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I don’t often have fattoush salads, but this one looks delicious! Lately I have been incorporating a lot more salads into my daily diet, and it’s incredible to eat a large volume of micronutrient-dense greens along with a bunch of other fun ingredients! Oven-baked pita bread tastes heavenly too. They taste like delicious pita chips!