Packed with veggies, chickpeas and crunchy pita chips, this Lebanese salad makes a satisfying meal. If you can’t find Za’atar, a Middle-Eastern spice blend, make your own variation by mixing equal amounts of dried thyme, sesame seeds and ground sumac.
2 6-inch whole-wheat pitas, split and each half cut into 8 triangles
Olive oil cooking spray
2 tsp Za’atar seasoning blend
1/2 plus 1/8 tsp sea salt, divided
2 tbsp white balsamic vinegar
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1/2 tsp raw honey
1/8 tsp ground cumin
1/8 tsp ground coriander
Pinch fresh ground black pepper
4 cups chopped romaine lettuce
2 cups cherry or grape tomatoes
1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
1 1/4 cups finely chopped English cucumber
1 cup seeded and finely chopped red bell pepper
3/4 cup pomegranate seeds
Preheat oven to 375°F. Place pita triangles on a large parchment-lined baking sheet and mist with cooking spray. Sprinkle with Za’atar and 1/4 tsp salt. Bake for about 15 minutes, turning halfway, until golden and crisp.
Meanwhile, prepare vinaigrette: In a small bowl, whisk together vinegar, lemon juice, oil, honey, cumin, coriander, pepper and 1/8 tsp salt.
In a large bowl, toss together lettuce, tomatoes, chickpeas, cucumber, bell pepper, pomegranate seeds, remaining 1/4 tsp salt and vinaigrette. Divide salad among plates and top each serving with pita chips.
A rainbow of vegetables – butternut squash, Brussels sprouts and radicchio – makes this whole-grain bowl a powerful medley of fiber and antioxidants. We use ground turmeric to add flavor and anti-inflammatory properties to the roasted squash. Turmeric is being studied for its ability to prevent or slow the spread of cancer, so we suggest keeping it handy in your cupboard and using it liberally.