In the midst of summer, our garden is bursting with an abundance of beautiful, fresh, organic vegetables. We enjoy having a fresh salad as a light lunch or a healthy side with our Chip and Kale dinner.
Today, for our meal, we've indulged in one of our favorite salads.
Here's a delicious Fattoush salad recipe that we love and would like to share with you:
Recipe:
- Mixed greens
- Tomatoes
- Cucumbers
- Peppers
- Red onions
- Fresh mint leaves (optional)
- 1 can of chickpeas (roasted, optional but recommended)
- Pita bread
- Feta cheese (optional)
Salad Dressing:
- 1/3 cup of olive oil
- Lemon juice from 1 large lemon
- 2 minced garlic cloves
- 1 tablespoon of pomegranate syrup
- 2 teaspoons of sumac
- 1 teaspoon of dry mint
- 1/2 teaspoon of Celtic salt
Instructions:
1. Preheat the oven to 400°F.
2. Clean and chop your vegetables and place them in a large bowl.
3. Toss chickpeas with 1 tablespoon of olive oil, salt, pepper, and your favorite spices (cumin, smoked paprika, Cajun seasoning, etc.). Evenly spread them on half of a baking sheet and bake for about 20 minutes, stirring occasionally.
4. Meanwhile, cut pita bread into triangles and toss with olive oil and spices of your choice (cumin, Cajun, smoked paprika, etc.). Place on a second half of the baking sheet and bake an additional 5-10 minutes until the chickpeas and chips are crispy.
5. Place all dressing ingredients into a small bowl and whisk until well combined.
6. Top your salad with the roasted chickpeas, pita chips, and feta cheese. Toss with the prepared salad dressing or serve the dressing on the side.
I hope you'll enjoy making and eating this delicious salad!
