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Not Your Everyday Fattoush Salad

Course Main Course, Salad
Cuisine Mediterranean
Keyword vegetarian
Total Time 1 hour
Servings 2
Author Christine Ma

Ingredients

Preserved lemon vinaigrette

  • ½ preserved lemon finely chopped
  • ¼ cup parsley chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon tahini
  • ⅓ cup olive oil
  • salt and pepper

Crispy sumac chickpeas

  • 1 14-ounce can chickpeas rinsed and drained
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon sumac

Roasted radish

  • 8 radish cut into wedges
  • 2 tablespoon olive oil
  • ¼ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Sesame pita chips

  • 1 pita bread cut into 1-inch pieces
  • 2 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 2 teaspoon sesame seeds
  • ½ teaspoon salt

Remaining ingredients

  • 4 cups chopped romaine lettuce
  • 2 boiled eggs sliced
  • 1 cup cherry tomatoes halved
  • 1 small cucumber chopped
  • ¼ cup crumbled feta
  • ¼ cup parsley chopped
  • ¼ cup scallions chopped
  • 2 tablespoon mint

Instructions

  • Preheat oven to 425 degrees F.
  • Prepare the vinaigrette. Blend together the preserved lemon with parsley, lemon, honey, tahini, and mustard. Slowly add the oil while the blender is on, blending until smooth. Season the dressing with salt and pepper. Set aside.
  • Dry the rinsed and drained chickpeas with clean towels. Toss the chickpeas with olive oil and salt and spread evenly on a baking sheet. Roast for 20-25 minutes or until golden brown and crispy. Sprinkle sumac on the chickpeas, tossing to coat.
  • Toss the radish wedges with olive oil, dried parsley, salt, and pepper and spread evenly on a baking sheet. Roast for 20-25 minutes or until charred and softened.
  • Toss the cut pita bread with olive oil and sesame oil. Spread on a baking sheet and sprinkle sesame seeds and salt on top. Toast for 5-7 minutes or until golden brown and crispy.
  • Prepare the remaining salad ingredients. Portion the lettuce into two bowls and top with the sliced egg, halved cherry tomatoes, chopped cucumber, crumbled feta, chopped parsley, scallions, mint, crispy sumac chickpeas, roasted radish, and sesame pita chips. Serve with the preserved lemon vinaigrette.