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

Lock Icon

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

Already have an Outside Account? Sign in

Outside+ Logo

All Access
Fall Sale
$1.52 / week*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on 17 Outside network publications: Clean Eating, Yoga Journal, Outside & more
  • More than 100 diet-specific meal plans
  • Try out best-in-class outdoor gear and apparel for free before you buy
  • Premium access to Outside TV and 1,000+ hours of exclusive shows
  • Annual subscription to Outside magazine
Join Outside+
Vegetarian Times

Print + Digital
Special Price
$0.50 / week *

  • Annual subscription to a magazine of your choice from the Outside network
  • Access to all member-exclusive content on VegetarianTimes.com
  • Ad-free access to VegetarianTimes.com
Join Vegetarian Times

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

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