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Vegan Fattoush

goop

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.

Serves 2

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

1½ 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, lemon juice, and olive oil, then season to taste with salt, pepper, and sumac. Set aside.

4. Brush 1 side of each of the flatbreads 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-size pieces.

5. Toss the salad with the dressing; season to taste with more salt, pepper, and sumac as needed; and top with crushed flatbread.

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