Ingredients:

  • 2 tablespoons extra virgin olive oil (30 ml)
  • 2 pieces pita bread, cut into bite-sized pieces
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 2 tablespoons freshly squeezed lemon juice (30 ml)
  • 2 teaspoons sumac, plus more for garnish
  • 1 teaspoon pomegranate molasses (5 ml)
  • 1/4 teaspoon salt
  • 2 cloves garlic, grated
  • 1 cup peeled and sliced English cucumber (approx. 240 ml)
  • 1 cup halved cherry or grape tomatoes (approx. 240 ml)
  • 1/2 cup cooked chickpeas (approx. 120 ml)
  • 1/4 cup thinly sliced radish (approx. 60 ml)
  • 1/4 cup thinly sliced red onion (approx. 60 ml)
  • 4 cups washed and chopped green or red leaf lettuce (about one head) (approx. 950 ml)
  • 1/4 cup crumbled feta cheese (approx. 60 ml)
  • 1/4 cup torn fresh mint leaves (approx. 60 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Brush pita bread with olive oil and bake until golden brown and crispy, flipping halfway through. Let cool and break into bite-sized pieces.
  2. Whisk together olive oil, lemon juice, sumac, pomegranate molasses, salt, and garlic in a large serving bowl.
  3. Chop and slice all vegetables as specified in the ingredient list.
  4. Add cucumber, tomatoes, chickpeas, radish, and red onion to the bowl with the dressing. Toss to coat.
  5. Add lettuce and toasted pita pieces to the bowl and toss gently. Top with feta cheese, mint leaves, and a sprinkle of sumac before serving.