Fattoush Salad

This classic bread salad is packed with fresh vegetables, chickpeas and avocado. Toasted pita soaks up the tahini and sumac dressing and pairs wonderfully with the salty olives and parsley.

1 whole wheat pita
Smoked paprika
Salt
About 4 cups romaine (enough for two salads)
½ cup cherry tomatoes, quartered
¼ cup cucumber, sliced and quartered
½ a red bell pepper, sliced
2 tablespoons chopped parsley
½ cup cooked chickpeas
½ an avocado, cut into small pieces
¼ cup kalamata olives

For the Dressing:
1 tablespoon tahini
1.5 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon sumac
Pinch of salt

View the full recipe at Orchard Street Kitchen →