Fattoush is a bread salad common in the Middle East with the main ingredient being pita and mixed greens. Typically, Lebanese farmers would fry their leftover pita in olive oil and add into whatever vegetables and herbs (Za'atar is typically a blend of Sumac, oregano, sesame seeds and thyme) they had on hand. Here we toss olive oil with naan bread and lightly toast.
4 whole grain naan flatbread or pita
4 eggs (eliminate for vegan)
12 ounces of cooked chickpeas
2 tsps za’atar
1 lemon
1 cucumber
10 to 12 grape or cherry tomatoes
1 bunch of romaine or other lettuce
8 sprigs fresh mint stems removed and chopped
2 TBSP apple cider vinegar
1 TBSP honey
2 scallions chopped
5 ounces of crumbled feta
olive oil
salt and pepper to taste
Cut flatbread into bite-size pieces. Spread the flatbread pieces in an even layer on a sheet pan and drizzle with 1 to 2 teaspoons of olive oil, and season with salt and pepper. Toast in the oven until lightly browned and crisp, about five minutes.
While the flatbreads toast, prepare the eggs by bringing a small saucepan with water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for five minutes (lower heat to medium) for soft-cooked (for hard-cooked eggs, cook for 2 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
Next rinse the chickpeas and in a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot and stir in the za’atar and cook until fragrant, about 30 seconds. Add the chickpeas, season with salt and pepper, and cook, stirring occasionally, until the chickpeas are warmed through, 2 to 3 minutes.
While the chickpeas cook, start preparing the remaining salad ingredients, juicing the lemon into a large bowl. Peel the cucumber and cut in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Cut the tomatoes in half. Trim the root end from the romaine heart; coarsely chop the leaves.
Strip the mint leaves from the stems; coarsely chop the leaves. Cut the eggs in half lengthwise.
To the bowl with the lemon zest and juice, stir in the vinegar, honey and 2 tablespoons (¼ cup) oil; season to taste with salt and pepper. Add the cucumber, tomatoes, romaine, mint, flatbreads, and spiced chickpeas and toss to combine. Season to taste with salt and pepper.
Transfer the salad to individual bowls. Top with the eggs, garnish with the feta, and serve.
For the carnivore -- serve with grilled chicken or some type of leftover meat.
For gluten free -- Use a gluten free pita such as Joseph's Middle East Bakery whole wheat flour pita available on Amazon.
For vegan -- use a cheese substitute, such as Follow Your Heart vegan gourmet shreds or Vtopian makes a Mediterranean feta
For the Zatar try Spicy World Za'atar or USimplySeasaon Za'atar both available on Amazon.