Easy Fattoush Salad (1 Bowl!)

Ingredients

• 3 cups chopped romaine lettuce ((or other crunchy, neutral-flavored greens // 1/2 head lettuce yields ~3 cups or 130 g))
• 2 cups chopped fresh, crunchy veggies of choice
• 1 Tbsp lemon juice
• 1 Tbsp pomegranate molasses ((or balsamic vinegar, though not traditional))
• 3/4 tsp ground sumac
• 1 healthy pinch each sea salt and black pepper ((plus more to taste))
• 1/2 tsp maple syrup
• Extra virgin olive oil ((optional // ensure high quality and avoid adding too much))
• 1/3 cup loosely packed fresh mint leaves, removed from stems and left whole ((~1 small bunch mint))
• 1 ½ cups pita chips, slightly crushed
• 1/4 cup pomegranate arils
• 1 (15 oz.) can chickpeas, drained and rinsed ((optional // include if serving as an entrée))

Steps

1. 1

   PITA CHIPS: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!

2. 2

   SALAD: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness).

3. 3

   FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.

4. 4

   Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.