fattoush salad with chickpeas and a tangy lemon sumac dressing
Course: Main Course
Cuisine: Middle Eastern
For the salad:
1/2cup chopped parsley
1/4red onionthinly sliced
1whole wheat pitacut into strips and toasted
1/2cucumbersliced and quartered
For the dressing:
3tbspfresh lemon juice
1 clovepressed garlic
Heat your oven to 400℉. Cut the pita bread into bite sized strips and spread out on a baking sheet. Bake in the oven until crispy about 5 minutes or so depending on the freshness of the bread. Mine were already a few days old, so they toasted pretty quickly.
To make the salad dressing combine the olive oil, lemon juice, garlic, salt, sumac and cinnamon in a small jar. Shake to mix.
Add all the salad ingredients to a bowl with about 2/3 of the salad dressing. Toss well to combine and enjoy!
This recipe does not use all the dressing - it should take about 2/3 of it to dress the salad.