Recipe by Amanda DeLaura
Fattoush salad is a traditional Lebanese salad with two-star ingredients—za’atar and fried pita bread, think the Mediterranean version of croutons. It’s best served in the summer months when fresh tomatoes are at their peak. In order to make this dish more friendly for all of those with dietary restrictions, I’ve omitted the fried pita chips and replaced them with crispy chickpeas.
They’re just as satisfying and automatically make this salad gluten and grain free. Garnish each bowl with a pinch of sumac if you want your salad to taste a little extra tangy. Happy cooking and bon appétit!
Makes 4 servings
70g Greek yogurt
10g olive oil
2 cloves garlic, minced
Juice from 1/2 lemon
Large pinch of fresh cracked pepper & salt
8 chicken thighs, boneless & skinless
1 can (14 oz) organic chickpeas, drained and patted dry
15g cassava flour
3g za’atar seasoning
1 Tbsp olive oil
RED WINE VINAIGRETTE
6 Tbsp olive oil
3 Tbsp red wine vinaigrette
1 Tbsp apple cider vinegar
1 Tbsp water
1 Tbsp raw honey
1 Tbs dijon mustard
1/4 tsp red chili flakes
Zest & juice from
1/2 lemon salt & pepper, to taste
3 heads of romaine lettuce, chopped
1 radicchio, chopped
1 eggplant, grilled & chopped or sliced
1 chopped small cucumber
2 chopped heirloom tomatoes
2 chopped green onions, optional
1 cup loosely packed fresh herbs—basil, parsley, mint or whatever you have on hand
2 Tbsp za’atar seasoning (or more as desired)
Pinch of sumac, optional
- CRISPY CHICKPEAS: Preheat the oven to 425ºF. Whisk together the cassava flour, salt, cumin, paprika, za’atar, and sumac. In a large bowl toss the chickpeas with the cassava mixture and place them onto a large baking sheet. Place the pan in the oven and cook the chickpeas for 25 minutes. Remove them from the oven, return them to the large bowl, toss with one tablespoon of olive oil, and then return them back to the baking sheet and to the oven. Bake for an additional 20 to 25 minutes, until very Taste and add salt if needed. Let cool.
- MARINATED CHICKEN: While the chickpeas are baking, whisk together the siracha, Greek yogurt, olive oil, garlic, lemon, salt and pepper. Massage the marinade into the chicken thighs and let the chicken marinate in the fridge for at least thirty (You can marinate your chicken the night before if desired. The longer it sits the better the flavor!)
- RED WINE VINAIGRETTE: While the chicken is marinating and the chickpeas are baking, combine all of the ingredients for the vinaigrette into a small jar and shake it vigorously until the vinaigrette is thoroughly emulsified. Set aside.
- Once the chicken has marinated for at least 30 minutes, heat a large cast iron skillet over medium-high Add one tablespoon of olive oil and neatly place your chicken thighs into the pan, working in batches if the pan becomes too crowded. Let the chicken cook untouched for five minutes. You want to create a nice char. Flip the thighs and continue to cook till the internal temperature reaches 165ºF, about 3 to 5 minutes longer. Remove the chicken from the pan, wipe the skillet clean with a paper towel and repeat if necessary, first adding more olive oil. Let the chicken cool slightly and then chop it all into bite-sized pieces.
- To toss the salad, combine the romaine lettuce, radicchio, eggplant, cucumber, tomatoes, green onions, herbs, and chicken in a very large bowl. Add the salad dressing and toss to combine. Garnish with the crispy chickpeas, za’atar, salt, fresh-cracked pepper, and sumac as desired. Enjoy immediately.