Middle Eastern food is having a moment right now, and we’re happily hopping on the bandwagon with this easy vegan fattoush. It makes a perfect packable work lunch or a light dinner.
for the salad:
1 head or 2 cups chopped romaine
½ bunch or 1 cup chopped kale
⅔ cup chopped Persian or English cucumbers
2 scallions, thinly sliced
3 radishes, thinly sliced
½ cup cherry tomatoes, halved
½ cup cooked chickpeas
10 mint leaves, torn
about 2 tablespoons torn parsley
for the dressing:
½ clove garlic, grated
juice of ½ lemon
⅓ cup extra virgin olive oil
salt, pepper and sumac
for the za’atar flatbread:
2 spelt flatbreads
1 tablespoon extra virgin olive oil
1 ½ teaspoons za’atar
flaky salt for finishing
1. Preheat your oven to 425°F.
2. Combine all of the salad ingredients in a large bowl.
3. To make the dressing, whisk together the garlic clove, lemon juice, and olive oil, and season to taste with salt, pepper, and sumac. Set aside.
4. Brush one side of each the flatbread with olive oil and season with the za’atar and flaky salt. Place on a baking sheet and bake for 5 minutes, or until browned and crispy like a cracker. Use your hands to roughly break them into bite-sized pieces.
5. Toss the salad with the dressing, season to taste with more salt, pepper, and sumac as needed, and top with crushed flatbread.
Originally featured in #MeatlesMonday: Vegan Fattoush