Lentil Fattoush Salad – Lentils.org

Lentil Fattoush Salad

  By Julievanrosendaal    

April 28, 2017

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Made with toasted pitas, this crunchy chopped Middle Eastern salad can be made using any number of summer ingredients.

  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 4
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Directions

  1. Preheat oven to 400˚F (200°C). Brush pitas with oil and bake for 10-12 minutes, until toasted. Break into pieces.
  2. Arrange romaine, lentils, cucumber, tomatoes, onion, and herbs in a wide, shallow bowl or platter. In a small jar, combine oil, lemon juice, garlic, salt, and pepper and shake to fully combine. Drizzle over the salad, adding the broken toasted pitas at the end to keep them crunchy. Serve immediately.

Quick Tip: Add a garlic clove when cooking your lentils to boost flavour.
Add a handful of crunchy, chopped radishes or salty, crumbled Feta cheese - both are delicious additions to this salad

Ingredients

2 pitas

1/3 cup (75 mL) canola oil, plus extra for brushing

1 small head Romaine lettuce, chopped

3/4 cup (175 mL) cooked green lentils

1 cucumber, chopped

1 pint cherry or grape tomatoes, halved

quarter red onion, thinly sliced

1 cup (250 mL) chopped Italian parsley, mint, or cilantro

1 lemon, juiced

1 garlic clove, finely crushed

to taste, salt and pepper

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Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Calories360
Sodium340 mg
Potassium874 mg
Protein11 g
Cholesterol0 mg
Sugar8 g
Total Fat20 g
Saturated Fat1.5 g
Total Carbohydrates38 g
Dietary Fiber9 g