2 tsp garlic, minced
2 tsp sumac, ground
2 tsp sea salt
2 Tbsp olive oil
4 pita bread (18 cm, 7 in), chopped in 5 cm (2 in) strips
2 Tbsp of lemon juice (approx. 1/2 lemon)
2 Tbps white wine vinegar
1/4 tsp olive oil
1/2 cup fresh or red onion, chopped fine (optional)
1 can of chickpeas, washed and drained (optional)
1 sweet pepper, diced
1 cucumber, diced (you can take off skin or not, your choice)
1-2 tomatoes, chopped
1/2 cup parsley, chopped
1 lettuce head, chopped or torn in pieces
1. Preheat oven to 375F (190C).
2. Mix 1 tsp garlic, 1 tsp sumac, and 1 tsp salt in magic bullet (or blender or mortar or with back of spoon). Add the first 2 Tbsp of oil and mix until well blended. Coat mixture on pita bread and lay pita on parchment paper on cookie sheet. Bake for 10-12 min until golden and crispy- make sure to flip them half way through cooking. Take out of oven and put aside.
3. Mix the remaining 1 tsp garlic, 1 tsp sumac and 1 tsp salt in magic bullet (or blender or mortar or with back of spoon). If not using a magic bullet or mixer, transfer to a mixing bowl . Add lemon juice and vinegar. Then drizzle in the 1/4 cup of oil. Add onions and chickpeas and let rest 15 min.
4. In another bowl, mix pepper, cucumber, tomatoes, parsley, and lettuce (add crumbled feta if using). Add baked pita bread (break them in large pieces with your hands). Add onion and chickpea mix. Serve.
Pairs Well With
Featuring: Lettuce, cucumbers, tomatoes and peppers.
A traditional Middle Eastern salad that is fresh and simply delicious. You can usually find 'sumac' in middle-eastern grocery stores. FYI, if you live in Buckingham, Fine et Fûtés has some.
NOTE: You can add up to 1 cup feta cheese if you want- just crumble it with your hands first. We just don't add it.