The secret to fantastic Fattoush is to use the freshest ingredients. Although this is traditionally known as a summer salad, I suspect the reason is due to tomatoes being at their best at that time year. With spring upon us, it is still a great time to make Fattoush as the ingredients come into season…and as salads once again begin to reappear on our culinary radar !
Usually made with crunchy baked pita bread, I have two options for those with gluten intolerance. The first is the light pan fry some corn tortilla (cut into thin strips) until crispy.
The option second is to use chickpea chips. These are a great cheat’s alternative and we think they taste as great as baked pita bread. Just make sure these are added just before serving so that they maintain their crunch.
½ punnet cherry (or grape) tomatoes, cut in half
1 Lebanese cucumber, cut into large dice
1 cup of chopped radish, cut into large dice
½ red capsicum, cut into large dice
½ green capsicum, cut into large dice
3 green onions (scallions), chopped
1 tblsp chopped mint
1 tblsp chopped parsley
1 tsp sumac
1 tsp salt
Chickpea chips (gluten-free)
1. In a large bowl, sprinkle ½ tsp of the salt over the radish and stir to combine.
2. Add in the rest of the vegetables to the radish along with the chopped herbs.
3. Add the rest of the salt, sumac and olive oil. Stir to combine.
4. Give a good squeeze of lemon juice. Taste for seasoning and add more salt and lemon if needed.
5. Once you add the chickpea chips, mix them through the salad quickly and serve immediately.