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  • Prep-time: / Ready In:
  • Makes 12 cups fattoush

Fattoush is a popular Middle Eastern bread salad made with baked or fried pita chips. In our version, eggplant and bell peppers are roasted in the oven to become melt-in-your-mouth tender and then tossed with a tangy sumac-infused hummus sauce. Buckwheat groats add a dose of hearty whole grain goodness to the baked whole wheat pita and veggie mix, while fresh cucumber keeps things crisp. You can eat this salad straight out of a bowl, but it’s more delicious (and fun) to serve inside of crunchy lettuce leaves to create an edible container. Top each serving with walnuts or pine nuts (or omit, if you prefer), and enjoy sinking your teeth into this wholesome, filling salad.

For more hearty grain salad recipes, check out these tasty ideas:

Ingredients

  • 2 whole wheat pita bread rounds, torn into 1- to 2-inch pieces
  • 1 medium eggplant, cut into 2-inch cubes (6 cups)
  • 2 red bell peppers, cut into thick strips
  • 1 medium sweet onion, cut into thin wedges
  • 6 tablespoons apple cider vinegar
  • 1 cup oil-free hummus
  • 1 teaspoon ground sumac
  • 1 teaspoon Aleppo pepper
  • 5 cups cooked buckwheat groats (kasha)
  • 1 cup chopped cucumber
  • ½ cup chopped fresh parsley
  • 12 large romaine leaves
  • 2 tablespoons chopped toasted walnuts

Instructions

  1. Preheat oven to 400°F. On a baking sheet arrange pita pieces in a single layer. Bake 6 to 8 minutes or until toasted. Let cool.
  2. In a 15×10-inch baking pan arrange eggplant, bell peppers, and onion. Drizzle with 2 tablespoons of the vinegar; toss to coat. Roast 30 to 35 minutes or until tender and lightly browned, stirring once. Transfer vegetables to a cutting board and coarsely chop.
  3. Meanwhile, in a large bowl whisk together the remaining ¼ cup vinegar, the hummus, sumac, and Aleppo pepper.
  4. Add pita pieces, roasted vegetables, buckwheat groats, cucumber, and parsley to hummus mixture. Toss to combine. Spoon groats mixture into romaine leaves. Sprinkle with walnuts.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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