Vegan Fattoush
Light, refreshing, and bursting with bold Mediterranean flavors, this Vegan Fattoush is a plant-based twist on the traditional Lebanese salad. Perfectly crisp baked pita chips are the star, tossed with crunchy romaine, juicy tomatoes, crisp cucumbers, tangy radishes, and a medley of fresh parsley and mint. A bright, zesty dressing made with lemon juice, olive oil, garlic, and aromatic sumac ties everything together for a vibrant explosion of flavor. This salad is ready in just 30 minutes and offers the ultimate balance of textures and tastes, making it a perfect appetizer or side for your next dinner or gathering. Whether you're following a vegan lifestyle or just looking for a wholesome, healthy dish, this Vegan Fattoush is sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 slices Pita bread
- 3 tablespoons Olive oil
- 2 teaspoons Sumac
- 4 cups Romaine lettuce
- 1 large Cucumber
- 2 large Tomatoes
- 1 small Red onion
- 4 medium Radishes
- 1 cup Fresh parsley
- 0.5 cup Fresh mint
- 1.5 large, juiced Lemon
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the pita bread into bite-sized squares or triangles. Arrange them in a single layer on a baking sheet.
Drizzle 1 tablespoon of olive oil over the pita pieces and toss them to coat evenly. Sprinkle with a pinch of salt and 1 teaspoon of sumac.
Bake the pita pieces for 8 minutes, or until they are golden brown and crisp. Remove from the oven and set aside to cool.
While the pita is baking, prepare the salad ingredients. Chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Peel and dice the cucumber, chop the tomatoes, finely slice the red onion, and thinly slice the radishes. Add these to the salad bowl.
Roughly chop the parsley and mint leaves, and add them to the salad, reserving a little for garnish if desired.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, 1 teaspoon of sumac, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients and toss to combine evenly.
Once the pita pieces have cooled, add them to the salad and toss gently.
Garnish with the reserved herbs, and serve immediately to maintain the crisp texture of the pita.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3530 mg | 154% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 30.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
