Chickpea Fattoush Nourish Bowl
Author: A Couple Cooks
- 1 bag Village Farms heavenly villagio marzano® tomatoes
- 2 pita breads
- 1 garlic clove
- 1 large lemon (1/4 cup lemon juice plus zest)
- 1½ teaspoons kosher salt, divided
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- 11/2 teaspoons maple or honey
- Fresh ground black pepper
- ½ cup plus 2 tablespoons olive oil
- 2 15-ounce cans chickpeas
- 2 teaspoons cumin
- 3 romaine hearts
- 1 small English cucumber
- 2 scallions (green onions)
- 3 to 4 radishes
- 1 handful fresh mint leaves
- Sumac (optional)
- Preheat the oven to 350F. Brush the pita breads on both sides with olive oil and sprinkle with a few pinches kosher salt. Slice each pita into 8 wedges with a pizza cutter. Place the wedges on a baking sheet and bake until golden and crispy, about 20 minutes. Allow to cool slightly, then break the wedges into irregular pieces.
- Meanwhile, mince the garlic, then use the flat blade of your knife to scrape it into a paste. In a medium bowl whisk together the garlic, ¼ cup lemon juice, ½ teaspoon kosher salt, cinnamon, allspice, maple, and several grinds of black pepper. Gradually whisk in ½ cup olive oil a tablespoon or two at a time until a creamy emulsion forms.
- Drain and rinse the chickpeas, shaking off as much water as possible. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chickpeas, cumin, 1 teaspoon kosher salt, and several grinds of black pepper and sauté for 5 minutes until the chickpeas are golden and warmed through.
- Chop the romaine hearts. Slice the tomatoes in half. Dice the cucumber. Thinly slice the scallions and radishes; slice the radishes in half. Thinly slice the mint leaves. To serve, place the greens in the bowl and arrange the vegetables, chickpeas, and toasted pita on top, adding a few pinches of kosher salt to the tomatoes and cucumber. Drizzle with dressing and garnish with mint and lemon zest (or sumac, if desired).