Sabich Fattoush Salad with Tahini-Amba Dressing

Serves 4-6 Active Time: 30 minutes Total Time: 45 minutes (not including chickpea soaking time)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the chickpeas: In a large bowl, cover the chickpeas with at least 4 inches of water, cover the bowl, and soak for 10 to 12 hours at room temperature or for 24 hours in the refrigerator. Drain and rinse the chickpeas.

Step 2

Place the chickpeas in a medium saucepan and cover them with 2 inches of water, add the baking soda, and bring to a boil over medium-high heat. Reduce the heat and simmer, skimming off any scum, adding the salt after the first 15 minutes, until the chickpeas are tender-firm and salad-ready, 45 to 60 minutes. Drain the chickpeas and cover them.

Step 3

Make the pita chips: Preheat the oven to 350°F.

Step 4

In a small bowl, whisk together the olive oil, cumin, sumac, salt, paprika, and cayenne. Brush one side of each pita with the oil mixture, and cut through the stack four times to yield 8 equal triangles per round, for a total of 32 triangles. Divide among 2 large rimmed baking sheets and bake until golden, switching the baking sheets midway through baking, 12 to 13 minutes total.

Step 5

Fry the eggplant: In a high-sided skillet, heat ½ inch oil over medium-high heat. Season the eggplant generously on both sides with salt and pepper and fry until golden, 3 minutes per side. Drain on paper towels.

Step 6

Cook the eggs and potatoes: In a medium pot, cover the potatoes with heavily salted cold water, bring to a boil, reduce the heat to a high simmer, and cook the potatoes until easily pierced with a fork but not mushy, 17 to 18 minutes

Step 7

Using a slotted spoon, remove the potatoes to a plate; don’t drain the water from the pot. When the potatoes are cool enough to handle, cut them into chunks. Set up an ice-water bath for the eggs. Gently lower the eggs into the boiling water that had been used for the potatoes and cook until the yolks are just cooked, 8 minutes. Remove the eggs with a slotted spoon, gently crack the shells to create little hairline cracks, and lower them into the ice water until cool, 5 minutes. Peel the eggs under cold running water and quarter them.

Step 8

Make the dressing: In a jar with a tight-fitting lid, shake the tahini, lemon juice, ¼ cup water, olive oil, amba, salt, and cayenne until creamy.

Step 9

Assemble the salad: On a serving platter, arrange the romaine, eggplant, tomatoes, eggs, pita chips, chickpeas, and parsley leaves and drizzle with the dressing.