This simple salad has bright and fresh flavors. The key ingredient is ground sumac, which imparts the distinctive tart flavor and the pretty red dots of color. Sumac can be found in specialty spice shops.
My take on this dish is higher in protein and lower in fat and carbs than a traditional fattoush. I replace the bread with chickpeas and use a flaxmeal-thickened dressing that’s low in fat.
3 Tbl Lemon juice (freshly squeezed)
1 Tbl Water
1 Tbl Olive Oil (optional; omit for a no-added-oil dish)
2 tsp White wine vinegar
2 tsp Sumac (ground powder)
1/2 tsp Salt
1 tsp Garlic (minced)
1 tsp Parsley (fresh, minced)
1 tsp Flax seed (ground) aka flax meal
Mix all the dressing ingredients. Set the dressing aside while you prepare the salad. You may use the dressing immediately, but I prefer to let it sit in the fridge for about an hour, so that the flax thickens the dressing. The flax allows you to add little-to-no oil, but still have a thicker dressing consistency.
The primary ingredients I use for the salad are chickpeas, tomato, and cucumber, but feel free to play around with the fruit/veggie composition.
1 cup Chickpeas (measured dry, then soaked and cooked)
2 large Cucumbers (cut into large chunks)
2 cups Tomatoes (cut into large wedges)
1 cup Spinach or romaine lettuce or other leafy greens (chopped)
2 Tbl Onion (minced)
Mix the salad ingredients together and add toss with the dressing. Refrigerate for at least an hour for the flavors to meld.