Ingredients

  • 1 large wholemeal Lebanese Pita bread
  • Olive oil spray
  • 2 teaspoon Sumac
  • 400g can chickpeas, drained and rinsed (organic if you can)
  • 1 punnet mixed grape tomatoes, halved
  • 1 Lebanese cucumber, cut in half lengthwise and sliced into chunks
  • 5 small radishes, quartered
  • 1 tablespoon red onion, finely chopped
  • 1/2 cup whole mint leaves
  • 1/2 cup continental parsley, chopped

Dressing ingredients

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon pomegranate molasses

Author of this recipe

Emma Stirling

Emma Stirling

Salad blogger / food writer

We love salads as vegetables are the heroes of the plate. Salads combine our love of vegies and joy of foraging for fresh food finds at our local farmers markets and speciality food stores. We... Read more
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A Fattoush is a Middle Eastern inspired summer salad which incorporates delicious seasonal produce, chickpeas, pita bread and an array of fresh herbs. Best of all...it can be thrown together in moments. The fresh crunch of the garden vegetables and crispness of the pita bread combine oh so perfectly with the pomegranate molasses and lemon dressing. Enjoy! 

Preparation

Preheat oven to 200 degrees celsius.
Place the pita bread on a lined baking tray, spray with olive oil and sprinkle with 1 teaspoon of sumac.
Bake until crisp and just golden for around 10 minutes.
In a large bowl combine chickpeas, tomatoes, cucumber, radishes, onion, herbs and sumac and lightly toss to combine.
In a jar or small glass jug, whisk the lemon juice, olive oil and pomegranate molasses. Add the dressing to the salad and toss.
Season with salt and pepper to taste.
Break cooled pita into pieces and either toss small pieces through the salad or serve on the side.