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Fattoush is a Middle Eastern salad that shares close relations with tabbouleh (bulgur or couscous is used instead of whole wheat pita). Typically it is made in the summer with tomatoes and cucumber, but I wanted to celebrate winter citrus in my version (and I didn't want to wait four months to make it!). This is another nutritional powerhouse recipe...it's "High In" vitamins A, C, K and B6; fiber; folate; iron; phosphorus and potassium.

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156
103.59375
156
103.59375
156
103.59375

Winter Citrus Fattoush

February 24, 2015

30 min or less active, appetizer, main, vegan, winter

Fattoush is a Middle Eastern salad that shares close relations with tabbouleh (bulgur or couscous is used instead of whole wheat pita). Typically it is made in the summer with tomatoes and cucumber, but I wanted to celebrate winter citrus in my version (and I didn't want to wait four months to make it!). This is another nutritional powerhouse recipe...it's "High In" vitamins A, C, K and B6; fiber; folate; iron; phosphorus and potassium.


Information

Servings: 4 (as a main-nutrition below); 6 (as a side)
Time: About 30 minutes active; 70 minutes total
Price: About $17.40 total; $4.45 per serving
Nutrition (per serving):
Calories: 449
Protein: 11g
Fat: 21g
Saturated fat: 3g
Carbohydrates: 60g
Fiber: 11g
Sodium: 806mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 large whole wheat pitas
  • 1 large grapefruit
  • 1 large orange
  • 1 leek, sliced, white and light green parts only
  • 1 bunch of radishes, (with greens, if possible) quartered and greens roughly chopped
  • 3/4 cup chopped parsley
  • 3/4 cup chopped mint
  • 15 oz can chickpeas, drained and rinsed
  • 1/3 cup EVOO
  • 1/3 cup lemon juice
  • 1 garlic clove, minced
  • 1 tsp ground sumac
  • 1/2 tsp SnP, each
  • 1 cup spinach leaves

Preparation

  1. Preheat oven to 350 degrees F. Place whole pita on a baking sheet and dry out in the oven for 10 minutes. Remove and break into bite-sized pieces. Set aside.
  2. Make supremes out of the grapefruit and orange. For a how-to, check out the Vegetarianized.com YouTube video: Supreme like a supreme!
  3. Add supremes, leeks, radishes (not leaves), parsley, mint and chickpeas to a large bowl. Set aside.
  4. In a small bowl, whisk together EVOO, lemon juice, garlic, sumac and SnP. If the vinaigrette won't hold together, squeeze a little Dijon mustard in the bowl and whisk again (good trick, right?).
  5. Pour half the dressing over the vegetables, toss together and let marinate 30 minutes.
  6. Then add the spinach leaves, radish leaves and broken pita. Toss gently. Serve immediately before the bread becomes soggy.

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