Fattoush Salad Bowl

Name: Fattoush Salad Bowl
Cuisine: Middle Eastern
Ingredients: 2 tsp extra-virgin olive oil; ½ tsp lemon juice; ¼ tsp ground sumac; ¼ tsp kosher salt; pinch pepper; ½ cup chickpeas, canned, rinsed; ½ head (6 oz) escarole, trimmed, cut into 1-inch pieces; ¼ cup chopped fresh mint; 2 scallions, sliced thin; ½ cup tahini sauce, divided; 4 oz cherry tomatoes, halved; ½ English Cucumber, sliced thin; ½ cup pita crumble; ½ cup tahini; ½ cup water; ¼ cup lemon juice; 2 cloves garlic, minced; 1 8-inch pita bread; 4 tsp extra-virgin olive oil; ¼ tsp kosher salt; ⅛ tsp pepper

4 steps

Updated at: Wed, 16 Aug 2023 20:33:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories997.3 kcal (50%)

Total Fat76.3 g (109%)

Carbs64.9 g (25%)

Sugars6 g (7%)

Protein27.5 g (55%)

Sodium682.3 mg (34%)

Fiber17.5 g (62%)

% Daily Values based on a 2,000 calorie diet

Instructions

Tahini Sauce

Step 1

Whisk all ingredients together and let sit at least 30 min to meld flavors. Season to taste.

Pita Crumble

Step 2

Oven rack in middle, temp 375. Separate pita into two thin rounds. Cut each round in half. Place pita smooth side down on wire rack set in a rimmed baking sheet. Brush pita with oil and season with salt and pepper. Bake until pale golden and crisp, 10-14 min. Let cool to room temp before crumbling.

Salad Bowl

Step 3

Whisk oil, lemon juice, sumac, salt, and pepper in a bowl until combined. Stir in chickpeas. Heat in a small pot on low until just warmed through. Set aside to cool, about 5 min.

Step 4

Toss escarole, mint, and scallions with half of tahini sauce to coat and season to taste. Divide among two serving bowls, top with tomatoes, cucumber, and cooled chickpeas. Drizzle with remaining sauce and sprinkle with pita and sumac to taste.