Fattoush Salad {vegan}

 

Fattoush Salad 2

With the summer at its peak – its being a challenge stepping into the kitchen cooking with heat these days. I want quick meals where I don’t have to spend too much time to stand in front of the heat stirring and mixing. I have been making a lot more things like salads, popsicles and other frozen treats and really quick stir fry – food that doesnt require too much prep or cooking. One of my favorites is this fattoush salad – its easy, its delicious and will have you in an out of kitchen in no time. I have kept this version vegan but feel free to add some feta cheese or goats cheese to make it rich.

I used homemade pita chips for this salad for which I used up all my stale pita (nothing should go to waste right?!). I always actually have some pita chips at home, but making them requires no effort. The salad is loaded with fresh flavors of herbs and lemon and sumac. Its a perfect salad for warm summer days like these!!

Fattoush Salad 1

Fattoush Salad 4

 

Fattoush Salad 3

Serving for 2 people

Ingredients

2 handfuls of romaine lettuce (roughly chopped) or spring mix salad

1/3 cup english cucumber, diced

1/4 cup red onion, thinly sliced

1/4 cup cherry tomatoes, halved

1/4 cup red bell pepper, diced

1/4 cup canned chickpeas, rinsed and drained

handful of pita chips (recipe follows)

1/2 tsp sumac

juice of 1/2 lemon

2 tbsp olive oil

1 tbsp fresh mint leaves, torn

1 tbsp fresh parsley, roughly chopped

  1. In a small mason jar add olive oil, lemon juice, salt and sumac. Close the lid and shake vigorously to make the salad dressing. Keep aside.
  2. In a large salad bowl add together all ingredients except pita chips. Toss them to mix well.
  3. Roughly crumble the pita chips in your palm and sprinkle all over the salad.
  4. Drizzle the dressing and toss. Serve immediately.

 

For Pita Chips

3 to stale pita breads

2 tbsp olive oil

1 tsp ground cumin

1/2 tsp ground paprika

1/4 tsp cayenne pepper (optional)

salt

  1. Preheat the oven at 300 F.
  2. Line a baking tray with aluminum foil.
  3. Cut pita bread into desired chip shape using kitchen scissors.
  4. Lay the pita bread on the tray in a single layer.
  5. Drizzle the olive oil all over and as evenly as possible.
  6. Sprinkle all the spices and let it sit on the counter for 3 to 4 minutes.
  7. Bake for 12 to 15 minutes or till the pita bread turns crispy and golden.