Mediterranean Fattoush Salad

Looking for a light and refreshing salad that's bursting with Mediterranean flavors? Look no further than this delicious and nutritious Fattoush salad! With a base of chopped romaine lettuce and mixed greens, and a colorful array of vegetables including tomatoes, cucumbers, green peppers, radishes, and carrots, this salad is packed with vitamins, fiber, and antioxidants. The tangy and zesty dressing made with sumac, pomegranate molasses, and dried mint adds a flavorful punch to the dish, while the toasted pita bread triangles provide a satisfying crunch. Plus, with the added protein from chickpeas, this salad can serve as a complete meal on its own. And, if you're looking to mix things up, we've included five variations to the recipe, so you can customize the salad to your liking. Whether you're vegan, a seafood lover, or looking for a heartier meal with grilled chicken or fried halloumi cheese, this Fattoush salad has something for everyone.

This delicious and nutritious Fattoush salad incorporates a variety of greens, chickpeas for protein, and toasted pita bread for crunch. The flavorful dressing adds a tangy and refreshing touch to the dish. Enjoy this salad as a light and healthy meal on its own or as a side dish to complement your favorite main course.

Servings: 6 | Prep Time: 20 minutes | Cook Time: 10 minutes



  • 1 large head of romaine lettuce, chopped
  • 2 cups of mixed greens (such as arugula, spinach, or kale)
  • 1 large vine-ripe tomato, diced
  • 2-3 small cucumbers, quartered
  • 1 large carrot, peeled and sliced
  • ½ large green pepper, chopped
  • 5 radishes, diced
  • 2 green onions, chopped
  • ¼ cup fresh chopped parsley
  • 1 can chickpeas, drained and rinsed


  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 garlic cloves, pressed or grated
  • 1 teaspoon USimplySeason Sumac
  • 1 teaspoon pomegranate molasses 
  • ½ teaspoon dried mint
  • ½ teaspoon salt
  • Fresh cracked black pepper, to taste

Toasted Pita:

  • 1 large double-ply pita bread, cut into triangles
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


  1. Preheat the oven to 350°F.
  2. Cut the pita bread into triangles and place them on a baking sheet. Brush with olive oil, and sprinkle with salt and pepper. Bake for 8-10 minutes, or until crispy.
  3. In a large mixing bowl, combine the chopped lettuce, mixed greens, tomato, cucumber, carrot, green pepper, radishes, green onions, parsley, and chickpeas.
  4. In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, sumac, pomegranate molasses (honey or brown sugar), dried mint, salt, and black pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Add the toasted pita triangles to the salad and serve immediately.

    TIPIf you don't have pomegranate molasses, you can substitute it with a mixture of equal parts of fresh lemon juice and honey or brown sugar. This will give the dressing a similar sweet-tart flavor that complements the other ingredients) in the salad.You can also use balsamic glaze or a fruit syrup such as raspberry or blackberry syrup as a substitute to pomegranate molasses. Adjust the amount of substitute you use to your liking, as the flavor and consistency of the dressing may vary.

    The following variations will help you customize your Fattoush salad to meet your taste preferences or dietary restrictions, and make it more versatile and enjoyable.

    • Mediterranean Grilled Chicken Fattoush: Add grilled chicken breast or thigh meat to the salad for a heartier meal.
    • Shrimp Fattoush: Cook peeled and deveined shrimp with olive oil and garlic, and add it to the salad for a seafood twist.
    • Vegan Fattoush: Omit the pita bread and feta cheese, and replace the honey with maple syrup in the dressing to make this salad vegan-friendly.
    • Fattoush with Fried Halloumi Cheese: Fry slices of halloumi cheese and add them to the salad for a delicious twist.
    • Fattoush with Avocado: Add sliced avocado to the salad for a creamy and nutritious addition.
    See all articles in Sumac Recipes