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Fattoush Salad with Creamy Sumac Dressing


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

Description

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!


Ingredients

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.