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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
Serves 4 (as a main-nutrition below); 6 (as a side)
- 2 large whole wheat pitas
- 1 large grapefruit
- 1 large orange
- 1 leek, sliced, white and light green parts only
- 1 bunch of radishes, (with greens, if possible) quartered and greens roughly chopped
- 3/4 cup chopped parsley
- 3/4 cup chopped mint
- 15 ounces can chickpeas, drained and rinsed
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground sumac
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup spinach leaves
- 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.
- Make supremes out of the grapefruit and orange. Add supremes, leeks, radishes (not leaves), parsley, mint and chickpeas to a large bowl. Set aside.
- 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?).
- Pour half the dressing over the vegetables, toss together and let marinate 30 minutes.
- Then add the spinach leaves, radish leaves and broken pita. Toss gently. Serve immediately before the bread becomes soggy.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff