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Plant-Based

Fattoush Salad with Za’atar Pita Chips

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.

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None
Brandon Barré
Servings
4
Prep Time
25 min
Cook Time
5 min
Duration
30 min

Ingredients

  • 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

Preparation

  1. 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.
  2. Meanwhile, prepare vinaigrette: In a small bowl, whisk together vinegar, lemon juice, oil, honey, cumin, coriander, pepper and 1/8 tsp salt.
  3. 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.

Nutrition Information

  • Serving Size 2 cups
  • Calories 304
  • Carbohydrate Content 52.5 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 11 g
  • Protein Content 11 g
  • Saturated Fat Content 1 g
  • Sodium Content 510 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g