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Serves
4 (as a main-nutrition below); 6 (as a side)
Author Notes
Fattoush is a Middle Eastern salad that shares close relations with tabbouleh (bulgur or couscous is used instead of whole wheat pita). Typically it is made in the summer with tomatoes and cucumber, but I wanted to celebrate winter citrus in my version (and I didn't want to wait four months to make it!). This is another nutritional powerhouse recipe...it's "High In" vitamins A, C, K and B6; fiber; folate; iron; phosphorus and potassium. —Vegetarianized.com
Ingredients
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2
large whole wheat pitas
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1
large grapefruit
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1
large orange
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1
leek, sliced, white and light green parts only
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1
bunch of radishes, (with greens, if possible) quartered and greens roughly chopped
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3/4 cup
chopped parsley
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3/4 cup
chopped mint
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15 ounces
can chickpeas, drained and rinsed
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1/3 cup
olive oil
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1/3 cup
lemon juice
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1
garlic clove, minced
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1 teaspoon
ground sumac
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
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1 cup
spinach leaves
Directions
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Preheat oven to 350 degrees F. Place whole pita on a baking sheet and dry out in the oven for 10 minutes. Remove and break into bite-sized pieces. Set aside.
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Make supremes out of the grapefruit and orange. Add supremes, leeks, radishes (not leaves), parsley, mint and chickpeas to a large bowl. Set aside.
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In a small bowl, whisk together EVOO, lemon juice, garlic, sumac and SnP. If the vinaigrette won't hold together, squeeze a little Dijon mustard in the bowl and whisk again (good trick, right?).
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Pour half the dressing over the vegetables, toss together and let marinate 30 minutes.
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Then add the spinach leaves, radish leaves and broken pita. Toss gently. Serve immediately before the bread becomes soggy.
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