From the recipe box
Easy Fattoush Salad (1 Bowl!)
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Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
PITA CHIPS: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!
- 2
SALAD: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness).
- 3
FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.
- 4
Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.