Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Sides & Salads

All the Crunchies Are in This Fattoush Salad

A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread crunchies

Member Exclusive

Become a member to unlock this story and receive other great perks.

Join

Already a member?

Sign In

Fattoush salad is a nutritious Middle Eastern staple. It conventionally combines a vibrant medley of veg with khubz, Arabic flatbread. In our version, we create flatbread chips using chickpea flour. The dish is seasoned with sumac, a mainstay spice from the region with a wide variety of antioxidant compounds that protect against cell damage from oxidative stress.

 


More Related Recipes to Try Next:
Halloumi-Stuffed Grilled Peppers
Mediterranean Rice with Wilted Spinach and Feta
Mediterranean Pitas with Muffaletta Relish
White Bean, Brussels Sprouts, and Pomegranate Tart


Fattoush Salad with Chickpea Crackers and Pomegranate-Honey Mustard Dressing

Servings
4

Ingredients

Crackers

  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 1 tbsp hemp hearts
  • ½ tbsp chia seeds
  • ½ tsp each sea salt and ground black pepper
  • 1 tsp extra-virgin olive oil
  • 3–4 tbsp water (room temperature)

Dressing

  • 1 lemon, juiced
  • 2 tbsp pomegranate molasses (TIP: If you can’t find this condiment, make your own with our recipe here
  • 1 tbsp Dijon mustard
  • 1 tsp raw honey
  • ⅓ cup extra-virgin olive oil

Salad

  • 1 head romaine lettuce, chopped
  • 4 Persian cucumbers, sliced
  • 2–3 radishes, sliced

Preparation

  1. Preheat oven to 400°F. Prepare crackers: In a bowl, mix chickpea flour and baking powder together, breaking up any lumps. Stir in hemp hearts, chia seeds, salt and pepper. Add oil and, using hands, knead well. Working 1 tbsp at a time, add water to mixture and knead until a smooth dough is formed.
  2. Place 2 16 x 10-inch sheets of parchment paper on work surface. Form dough into a ball, place between sheets of parchment and press down. Using a rolling pin, roll out dough to a 12 x 8-inch rectangle. Transfer dough and parchment to a large baking sheet. Remove top layer of parchment. Using a knife or pizza wheel, cut dough into 1- to 1½-inchwide squares or triangles. Bake for 10 to 12 minutes, until crackers start turning golden and edges begin to darken. Let cool then break apart.
  3. Meanwhile, prepare dressing: In a small bowl, whisk together lemon juice, pomegranate molasses, mustard and honey. Slowly drizzle in oil while whisking. Adjust lemon and honey to taste.
  4. In a large bowl, mix lettuce, cucumbers, radishes, tomatoes, onions and herbs (if using). Toss with sumac. Add crackers and toss again. Drizzle with dressing.

 

From Clean Eating

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 385
  • Carbohydrate Content 34.5 g
  • Cholesterol Content 0 mg
  • Fat Content 24 g
  • Fiber Content 9 g
  • Protein Content 10 g
  • Saturated Fat Content 3 g
  • Sodium Content 577 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 16 g
  • Polyunsaturated Fat Content 4 g