Fattoush

Ingredients

• Salad
• 6 lettuce leaves, chopped
• 3 baby bok choy, chopped
• 2 small radishes
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 carrot, shredded
• 1 scallion, thinly sliced
• 1 large tomato, diced, or about 12 grape tomatoes, cut in half
• 8 ounces cooked/canned chickpeas
• ¼ cup dried cranberries
• Dressing
• 1 small red onion, thinly sliced, or to taste
• 1 clove garlic, crushed or minced
• 12 sprigs parsley, minced (or 2 teaspoons dried)
• 12 mint leaves, minced (or 2 teaspoons dried)
• 1 teaspoon sumac, if desired
• ¼ cup olive oil
• ⅓ cup lemon juice
• Pita chips
• 2 6-inch pita bread rounds
• 3 tablespoons olive oilIngredient name and quantity
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• Kosher salt
• Fresh-ground black pepper

Directions

1. Make pita chips 
2. Heat oven to 400°F. Tear each piece of pita into bite-size pieces, separating layers.
3. In a large bowl, whisk together oil and seasonings.
4. Add pita to the bowl and toss to coat with the seasoned oil mixture.
5. Spread into a single layer on a baking sheet; bake until crisp.
6. Make dressing 
7. Combine garlic, onion, sumac if using, lemon juice, salt and pepper. 
8. If using dried parsley or mint rather than fresh, add dried herbs alongside. 
9. Set aside to allow flavors to develop for about 10 minutes, then add olive oil. 
10. Assemble salad, gently combining lettuce, bok choy, radishes, red bell pepper, carrot, scallion, tomatoes, dried cranberries and pita chips. Dress salad; serve immediately.

Nutrition

(nutrition info here)

Carbon Impact

(carbon info here)

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