Loaded Fattoush Salad Recipe
Loaded Fattoush Salad is a fresh, vibrant Middle Eastern salad featuring crispy pita chips, juicy vegetables, and a zesty sumac dressing. This version is “loaded” with protein-rich toppings like chickpeas, feta, and grilled chicken or tofu, making it a satisfying meal on its own. The combination of crunchy pita, tangy dressing, and fresh herbs makes every bite deliciously refreshing.
Time Breakdown
Prep Time: 10 minutes
Cooking Time : 12 minutes
Assembly Time: 5 minutes
Total Time: ~25 minutes
Ingredients
For the Salad:
2 large pita breads, cut into triangles
2 tablespoons olive oil
1 teaspoon sumac (for seasoning pita)
1 teaspoon za’atar (optional)
1 large romaine lettuce, chopped
1 cup cucumbers, diced
1 cup cherry tomatoes, halved
½ cup radishes, thinly sliced
½ small red onion, thinly sliced
½ cup bell pepper, diced (any color)
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
½ cup chickpeas, drained and rinsed
½ cup crumbled feta cheese (optional)
1 cup grilled chicken or tofu, sliced (optional for added protein)
For the Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon pomegranate molasses (or honey for a substitute)
1 teaspoon sumac
1 teaspoon garlic, minced
½ teaspoon Dijon mustard (for emulsification)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Instructions
Step 1: Prepare the Pita Chips
1. Preheat the oven to 375°F (190°C).
2. Toss pita triangles with olive oil, sumac, and za’atar (if using).
3. Spread in a single layer on a baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crispy. Set aside to cool.
Step 2: Make the Dressing
1. In a small bowl or jar, whisk together olive oil, lemon juice, pomegranate molasses, sumac, garlic, Dijon mustard, salt, and black pepper.
2. Taste and adjust seasoning if needed.
Step 3: Assemble the Salad
1. In a large bowl, combine lettuce, cucumbers, tomatoes, radishes, red onion, bell pepper, parsley, and mint.
2. Add chickpeas, feta cheese, and grilled chicken or tofu (if using).
3. Pour the dressing over the salad and toss well.
Step 4: Add Crunch & Serve
1. Just before serving, add the crispy pita chips on top to maintain their crunch.
2. Garnish with extra sumac or parsley, if desired.
Notes
Vegan Option: Use tofu instead of chicken and omit feta or replace with a vegan cheese alternative.
Gluten-Free Option: Use gluten-free pita or substitute with roasted chickpeas for extra crunch.
Make-Ahead Tip: Prep the vegetables and dressing in advance but add pita chips just before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Questions & Answers
Q: Can I make the dressing in advance?
A: Yes! The dressing can be stored in the fridge for up to 5 days. Shake well before using.
Q: What can I substitute for pomegranate molasses?
A: Use honey or maple syrup with an extra teaspoon of lemon juice for a similar sweet-tangy flavor.
Q: Can I add more protein?
A: Absolutely! Try adding grilled shrimp, falafel, or even hard-boiled eggs for more protein.
Q: What other vegetables can I use?
A: You can add roasted eggplant, avocado, or shredded carrots for more texture and flavor.
Q: Can I make this salad without sumac?
A: Yes, but sumac gives the salad its signature tangy flavor. Substitute with extra lemon zest if needed.
Nutritional Information
Calories: ~280
Protein: ~7g
Carbohydrates: ~30g
Fiber: ~6g
Fats: ~15g
Saturated Fat: ~3g
Sodium: ~400mg
Sugar: ~5g