Deconstructed Levantine Fattoush with Chickpeas (Pita Bread Salad)

Deconstructed Levantine Fattoush with Chickpeas (Pita Bread Salad) – Candy Coated Culinista

This is salad with a twist. I love to make this recipe when I want something light yet flavourful. Fattoush is an Arabic dish that likes to make use of pitas that have gone stale. So when I came across this recipe it was right up my alley as I hate wasting food. You can use any vegetables you want or have on hand; which is why I love this recipe so much.

Yield/Serving: 2
Prep Time: 15 min
Cook Time: 35 min
Difficulty level is: Easy


• 270g chickpeas rinsed & drained (half a can)
• 175g of grape tomatoes. Halved
• 1 green onion, finely sliced
• Radishes, trimed and thinly sliced`
• ½ English cucumber, quartered
• Romaine lettuce, shredded
• Kale leaves, shredded
• Handful of spinach, rough chopped
• 1 sprig of mint, chopped
• 1 bunch of parsley, chopped
• Pomegranate seeds, (optional)
• Carrot ribbons, (optional)
• Handful of whole black olives, (optional)
• Mini pita’s
• The juice of 1 lemon
• 1 clove garlic, finely chopped
• 1 tsp sumac
• 125 ml (1/4 cup) extra virgin olive oil
• 10 ml (1 teaspoons) fresh mint, chopped
• 5 ml (1/2 teaspoon) fresh thyme, chopped
• Salt, to taste
• Pepper, to taste

• Serve pita on the side so you can have non-soggy leftovers or toast them in oven at 350°F for 5 minutes if desired to warm them up.
• Add chicken breast for some protein.

1. In a bowl, combine all the salad ingredients.
2. In another bowl, whisk together all the vinaigrette ingredients.
3. Pour the vinaigrette over the salad and combine.

My thoughts
This is a quick, fast and always tasty recipe. Now I must admit I have only even made it once with stale pita’s. Pitas never go stale in my house because I love a carb. Every time I make it, I find another ingredient to add in like the optional ingredients listed above. I have been making this recipe for 5 years now and now that I am starting to enjoy chickpeas I thought this would be the perfect recipe to incorporate them into as it works with Middle Eastern dish. The combination of ingredients add a freshness and that lemony sumac is splendid.

Radish Butter

Radish Butter - Candy Coated Culinista

Radish Butter – Candy Coated Culinista

A vegetable I hardly use, but thought to create something new and exciting from these radishes.

Yield/Serving: 1 ½ – 2 cups
Prep Time: 5 min
Cook Time: 2 min.
Difficulty level is: Easy

• 10 – 12 radishes, halved
• 1 stick (8 tbsp) of unsalted butter, cut into smaller pieces
• Salt, to taste
• Black pepper, to taste

1. Trim the radishes and halve.
2. Place into a food processor and pulse until finely chopped.
3. Add butter to the food processor and pulse until smooth.
4. Add salt and pepper.

• Serve on a toasted baguette.
• Serve as a topping for salmon or any other fish.

Please Enjoy

My thoughts
This was slightly peppery, totally fresh and tasty. It tasted great on the baguette and as I had lots left over I thought radish butter would be a great accompaniment on top of some salmon.

Kale, Radish & Carrot Sauté

Kale, Radish & Carrot Sauté - Candy Coated Culinista

Kale, Radish & Carrot Sauté – Candy Coated Culinista

Kale was left over from another recipe and I made a quick and tasty sauté.

Yield/Serving: 2 – 3
Prep Time: 5 min.
Difficulty level is: Easy

• 2 tbsp extra virgin olive oil
• 2 handfuls of kale, chopped
• 5 radish, sliced thinly
• 3 medium sized carrots, cut into match sticks
• 2 tbsp worcestershire sauce
• 1 tsp sea salt
• 1 tsp agave nectar

1. Over medium-high heat, using a cast iron skillet pour in the extra virgin olive oil.
2. Add in the kale, radish and carrots.
3. Let the vegetable sauté for a few minutes and then add the worcestershire sauce, sea salt and agave nectar.
4. Continue to cook until vegetables are tender, but not soft.

Please Enjoy

My thoughts
I always find kale a little chewy, but still this was delicious, and I got to use some vegetables I usually don’t cook with.

%d bloggers like this: