Plus, you know I love me a good salad, and this fattoush is no exception. A little deviation from the traditional Lebanese dish, I withheld the lettuce and added some chickpeas for protein.
This salad also has baked pita chips. You could always chop the veggies really small and use the pita chips as a scooping device, kind of like a Lebanese chips and salsa?
We've got options!
1 can (14.5 ounces) of chickpeas drained and rinsed
1/2 large English cucumber, large dice
3 medium tomatoes, large dice
1/2 red onion, chopped
1 cup feta cheese
extra-virgin olive oil
red wine vinegar
juice of 1/2 lemon
1 teaspoon fresh mint, minced
salt and pepper
2 rounds of fresh Syrian bread
Preheat oven to 425
Cut the Syrian bread into quarters and separate tops and bottoms. Arrange on a parchment lined baking sheet. Drizzle with a little olive oil. Sprinkle on any desired dried herbs; here I used garlic powder, thyme, parsley, salt and pepper. Bake until brown and crispy, about 10 minutes.
Meanwhile whisk together 1/4 cup of extra-virgin olive oil, 1/8 cup vinegar, the juice of half a lemon, mint, salt, and pepper. Adjust to your preference. Set aside.
In a large mixing bowl add tomatoes, cucumber, red onion, and chickpeas. Add in the dressing and toss. You can marinate this part of the salad in the fridge. (Up to 24 hours).
Right before serving add in feta cheese and broken pieces of baked Syrian bread.