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Fresh Lebanese Fattoush Salad Recipe with Crispy Pita Chips Easy and Delicious

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A refreshing and versatile Lebanese salad featuring crispy pita chips dusted with sumac, fresh herbs, and a tangy lemon-garlic dressing. Perfect for warm weather and quick to prepare.

Ingredients

Scale
  • 2 large pita pockets, cut into bite-sized pieces (preferably day-old for extra crispiness)
  • 3 tablespoons olive oil, for toasting the pita chips
  • 2 teaspoons sumac
  • 1 large head romaine lettuce, chopped into bite-sized pieces
  • 2 medium ripe tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 4–5 radishes, thinly sliced
  • 3 stalks green onions, thinly sliced (both white and green parts)
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 1/2 cup fresh mint, chopped (optional but recommended)
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 clove garlic, minced
  • 1 tablespoon pomegranate molasses (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. Cut the pita into roughly 1-inch pieces. Spread them on the baking sheet in a single layer.
  3. Drizzle with 3 tablespoons olive oil, then sprinkle 2 teaspoons sumac evenly over the top. Toss gently to coat all pieces.
  4. Bake the pita chips for 10-12 minutes, turning once halfway through, until golden brown. Remove and let cool on the tray.
  5. While pita chips bake, chop the romaine lettuce, dice tomatoes and cucumber, slice radishes and green onions, and finely chop parsley and mint. Place all in a large salad bowl.
  6. In a small bowl, whisk together lemon juice, minced garlic, pomegranate molasses (if using), salt, and pepper. Adjust seasoning to taste.
  7. Pour the dressing over the chopped veggies and herbs. Mix gently but thoroughly to coat everything.
  8. Add the cooled pita chips just before serving. Toss lightly to integrate the crunch without making them soggy.
  9. Serve immediately.

Notes

Use day-old pita bread for best crispiness or dry fresh pita in the oven before cutting. Toast pita chips just before serving to keep them crunchy. Adjust garlic and lemon juice to taste. For gluten-free, substitute pita with gluten-free crackers or bread. Dressing and herbs can be mixed in advance but add pita chips last to avoid sogginess.

Nutrition

Keywords: Fattoush, Lebanese salad, pita chips, sumac, fresh herbs, healthy salad, Middle Eastern salad, quick salad, vegan salad

Find it online: https://merrymorsel.com/fresh-lebanese-fattoush-salad-recipe-with-crispy-pita-chips-easy-and-delicious/