Fattoush (with Baked Pita Chips)

Baking the pita chips instead of deep-frying keeps this classic Levant salad light, crisp, and high in fiber.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 pieces whole wheat pita (128 g), cut into bite-sized squares · 335 kcal in the whole recipe
• 200 g romaine lettuce, chopped · 34 kcal in the whole recipe
• 2 medium tomatoes (260 g), diced · 47 kcal in the whole recipe
• 2 medium cucumbers (200 g), diced · 32 kcal in the whole recipe
• 4 radishes (80 g), thinly sliced · 13 kcal in the whole recipe
• 1 green pepper (100 g), chopped · 20 kcal in the whole recipe
• 4 green onions (60 g), thinly sliced · 19 kcal in the whole recipe
• 15 g fresh mint leaves, chopped · 7 kcal in the whole recipe
• 25 g parsley, finely chopped · 9 kcal in the whole recipe
• 1 clove garlic (4 g), minced · 6 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe
• 1 tbsp pomegranate molasses (18 g) · 53 kcal in the whole recipe
• 1 tsp ground sumac and a pinch of salt

Method

1. Preheat the oven to 190°C (375°F). Toss the whole wheat pita squares with 5 g of olive oil and bake on a tray for 8-10 minutes until golden and crispy.

   

2. Whisk the minced garlic, remaining 15 g of olive oil, lemon juice, pomegranate molasses, sumac, and salt together in a small bowl for the dressing.

   

3. In a large salad bowl, combine the chopped romaine lettuce, tomatoes, cucumbers, radishes, green pepper, green onions, fresh mint, and parsley.

   

4. Pour the sumac dressing over the fresh vegetables, toss gently, and top with the baked pita chips right before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.