Chickpea Fattoush Salad
The crisp crackle of pita chips breaking over cool cucumbers takes me straight to my mother’s shaded patio, where the salad bowl was passed before anyone sat down. We always saved the lemony dressing…
Ingredients
- 6 cups romaine lettuce, chopped
- 1 1/2 cup English cucumber, diced
- 2 cups ripe tomatoes, diced
- 1 1/2 cup cooked chickpeas, rinsed and drained
- 1/2 cup fresh parsley, chopped
- 2 cups plain pita chips, lightly broken
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons ground sumac
- 3/4 teaspoon kosher salt
Instructions
- Wash and dry the romaine, cucumber, tomatoes, and parsley well; extra water will thin the dressing and soften the salad.
- Put the lemon juice, olive oil, 1 teaspoon of the sumac, and salt in a small jar or bowl. Shake or whisk until the dressing looks slightly thickened.
- Place the romaine, cucumber, tomatoes, chickpeas, and parsley in a large serving bowl. Toss gently so the tomatoes keep their shape.
- Pour the dressing over the vegetables and chickpeas, then toss until everything is lightly coated. Taste and add more salt or lemon if needed.
- Fold in the pita chips just before serving, saving a few pieces for the top. Sprinkle with the remaining 1 teaspoon sumac.
- Serve at once while the pita still crackles, or keep the dressed salad and chips separate in the refrigerator for up to 4 hours and combine at the table.
Watch the Chickpea Fattoush Salad cooking video
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