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- Makes 12 cups fattoush
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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:
By Shelli McConnell,
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
- 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.
- 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.
- Meanwhile, in a large bowl whisk together the remaining ¼ cup vinegar, the hummus, sumac, and Aleppo pepper.
- 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.
Comments (3)
(0 from 0 votes)I really enjoyed this - I used kale instead of romaine and turned it into a warm salad, and I used za’atar spice blend instead of the sumac and paprika instead of the Aleppo pepper.
PLEASE add nutrition info for all who must track such.
Hi Julie, We hear your feedback, and this is something that we’re discussing for the future. Please stay tuned for updates! Thank you, Courtney Editor, Forks Over Knives