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Roasted Chickpea Fattoush Salad

Amy Katz
  • 40 minutes
  • Serves 4

INGREDIENTS

1 can

chickpeas ((1 1/2 cups), rinsed and drained)

1 tbsp

olive oil

1/2 tsp

sumac

salt (to taste)

1

head Romaine lettuce (shredded)

2

Persian cucumbers (sliced (substitute 1/2 English cucumber if Persian unavailable))

1

small red onion (thinly sliced into rings)

1

green bell pepper (chopped)

3

large radishes (sliced)

1 cup

cherry tomatoes (quartered)

1

small bunch of parsley (chopped)

1/2

bunch mint (chopped)

1 clove

garlic (crushed)

1/3 cup

olive oil

1/4 cup

lemon juice

2 tbsp

pomegranate molasses

salt (to taste)