This post is sponsored by Little Leaf Farms but all opinions are my own
We’re spicing up the classic fattoush salad with smoked paprika and turmeric laced chickpeas and a sumac herb vinaigrette because more antioxidants, more flavor and a total party in the mouth
I love using Little Leaf Farms crunchy, locally and sustainably grown lettuce that is fresh year round – it truly takes this salad to the next level. I hope you love it as much as I do.
Spiced Chickpea Fattoush Salad Recipe
Serves 2 as a main or 4 as a side
Ingredients
1 can of chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon turmeric
Salt and pepper
1 cup chopped cucumbers
1 cup cherry tomatoes, halved
1/4 cup chopped red onion
1/4 cup Kalamata olives, pitted and sliced
1 container @littleleaffarms lettuce
1 radish thinly sliced
2 tablespoons pomegranate seeds
1 teaspoon minced parsley
Sumac Lemon Herb Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon sumac
Salt and pepper to taste
Method
-Sautee the chickpeas in a skillet for 1-2 minutes on a medium flame to dry off excess moisture
-Add in the olive oil, paprika, turmeric, salt and pepper and sauté for a minute, then take off the heat and cool
-In a large bowl, combine the lettuce, cucumbers, cherry tomatoes, red onion, olives, and chickpea
-Whisk together the ingredients for the sumac lemon herb dressing.
-Drizzle the dressing over the salad and toss gently to combine
– Top with radishes, pomegranate seeds and parsley before serving
