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Sour. Tangy. Rich. Aromatic.
You get it all with this salad. Eat it for lunch. Eat it for dinner. Maybe skip it for breakfast if you have a 8:00 meeting. I make this every single week. Fattoush Friday. #fattoushfriday Shopping List:
Hardware:
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Prep:
Make the salata. This means work on your knife skills and also your skills on how to peel chickpeas.
Toss them in between a tea towel and de-shell the chickpeas. The friction from the tea towel should help loosen everything up. The last thing you want is the skins left on the chickpeas. Seriously. Don't fight me on this one.
Dice some (seeded) tomato & cucumber (and green bell pepper if you're feeling it), and add them your peeled chickpeas in a bowl to marinate with olive oil, the juice of half of a lemon, a splash of red wine vinegar, and a healthy tablespoon of za'atar spice blend. Leave it in your fridge overnight, but not longer than 2 nights.
The Business:
Let's be honest. This is a salad. There's not much business to it.
Chop romaine.
Slice kalamata olives.
Roast or grill a chicken breast seasoned with salt, pepper, fresh thyme, and sumac.
Tear pita into bite-sized chunks and toast until crispy. Toss in olive oil and more za'atar.
Am I really walking you through how to assemble a salad?
Put everything (including your salata that you DEFINITELY didn't forget about) in a large bowl and toss with a healthy spoonful of hummus to get everything creamy. If you did this correctly, the mixing of the hummus and lemon/red wine vinegar should make a fake-ass dressing.
Serve with some dolmas (stuffed grape leaves) if you'd like.
Enjoy.
Make the salata. This means work on your knife skills and also your skills on how to peel chickpeas.
Toss them in between a tea towel and de-shell the chickpeas. The friction from the tea towel should help loosen everything up. The last thing you want is the skins left on the chickpeas. Seriously. Don't fight me on this one.
Dice some (seeded) tomato & cucumber (and green bell pepper if you're feeling it), and add them your peeled chickpeas in a bowl to marinate with olive oil, the juice of half of a lemon, a splash of red wine vinegar, and a healthy tablespoon of za'atar spice blend. Leave it in your fridge overnight, but not longer than 2 nights.
The Business:
Let's be honest. This is a salad. There's not much business to it.
Chop romaine.
Slice kalamata olives.
Roast or grill a chicken breast seasoned with salt, pepper, fresh thyme, and sumac.
Tear pita into bite-sized chunks and toast until crispy. Toss in olive oil and more za'atar.
Am I really walking you through how to assemble a salad?
Put everything (including your salata that you DEFINITELY didn't forget about) in a large bowl and toss with a healthy spoonful of hummus to get everything creamy. If you did this correctly, the mixing of the hummus and lemon/red wine vinegar should make a fake-ass dressing.
Serve with some dolmas (stuffed grape leaves) if you'd like.
Enjoy.
Bonus plastic lunch-tray Fattoush.