Fattoush Salad with Sumac and Pita Chips
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 25 min · vegetarian, vegan, dairy-free
296 cal
6g protein
32g carbs
16g fat
per serving · estimated
Ingredients
- 1 heart romaine lettuce
- 2 Persian cucumbers
- 2 tomatoes
- 3 radishes
- 2 green onions
- 1/2 cup fresh mint and parsley
- 1 rounds pita bread
- 1/2 tbsp ground sumac
- 1/2 tbsp pomegranate molasses
- 1/4 cup extra-virgin olive oil
- 1 lemon
Method (tap to check — screen stays awake)
- Tear pita into pieces, toss with oil and salt, and bake at 400F until crisp, 6 minutes.
- Chop romaine, cucumbers, tomatoes, radishes, and green onions into bite-size pieces.
- Whisk lemon juice, pomegranate molasses, sumac, olive oil, and salt into a dressing.
- Combine vegetables and torn herbs in a large bowl.
- Dress the salad and toss to coat just before serving.
- Fold in the pita chips so they stay crisp.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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