Fattoush Salad
The Middle Eastern salad known as fattoush combines a medley of chopped vegetables with toasted pita chips. For a complete meal, top the salad with the protein of your choice, such as roasted or grilled chicken or lamb, or grilled shrimp. To mellow the bite of the raw red onion, place the slices in a bowl, cover with cold water and let stand for 10 minutes, then drain and pat dry.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pita Bread | 1 slice (30g) white | 79 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sumac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pita bread rounds, cut into 1-inch triangles
- Olive oil for brushing, plus 6 Tbs.
- Kosher salt, to taste
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh lemon juice
- 1 Tbs. honey
- 2 tsp. ground sumac
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 5 oz. spring greens mix or mesclun
- 1/2 English cucumber, cut into 1/16-inch half-moons
- 1/2 red onion, very thinly sliced
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1/3 cup pitted Kalamata olives, halved
- 2 1/2 oz. crumbled feta cheese