Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread.
Makes 4 servings, about 2 cups each
Active time: 30 minutes
Total time: 30 minutes
- 2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces
- 2 cloves organic garlic, peeled
- 1/8 teaspoon salt
- 2 tablespoons fresh organic lemon juice
- 2 tablespoons ground toasted cumin seeds (see Tip)
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- 2 cups cooked organic pinto beans, well drained and slightly warmed (see Tip)
- 1 cup diced organic plum tomatoes or 1/2 pint organic cherry tomatoes, quartered
- 1/2 organic cucumber, peeled and diced
- 1 cup sliced organic romaine lettuce
- 1 cup crumbled organic feta cheese
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- Preheat oven to 400°F.
- Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.
- Mash garlic and salt with the back of a chef’s knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.
- Place beans, tomatoes and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint and the dressing; toss to mix. Season with more pepper. Serve immediately.
Servings: 4, Amount Per Serving: 442 calories; 21 g fat (7 g sat, 10 g mono); 33 mg cholesterol; 47 g carbohydrates; 18 g protein; 13 g fiber; 697 mg sodium; 658 mg potassium.
Make Ahead Tip:
Cover and refrigerate the dressing (Step 3) for up to 3 days.
This recipe is adapted from EatingWell.com, where good taste meets good health.