Mediterranean "Fattoush" Salad

Servings: 5-6

Prep Time: 1 Hour

Everyone knows that green salads are healthy, but sometimes I get tired of mostly leafy salads. This salad is especially great for in the summer, giving you a hard, satisfying crunch in every bite. It also incorporates traditional Middle Eastern fattoush salad ingredients and herbs, like parsley and mint, that have such exciting flavors and beneficial health properties.



  • 2 T olive oil

  • 2 T tahini

  • 2 T lemon juice

  • 1 tsp. red wine vinegar, pomegranate molasses, or extra lemon juice

  • zest from 1 lemon (or 1 tsp sumac, which is traditional)

  • 1/2 C fresh mint, roughly chopped

  • 1 clove garlic, minced

  • salt and fresh-ground black pepper to taste


  • 1 can (15 oz) garbanzo beans, rinsed and thoroughly drained

  • 3 small Persian cucumbers, diced  in about 1/2 inch pieces (1 C)

  • 1 C halved grape tomatoes

  • 1/2 C diced radishes, diced in about 1/2 inch pieces

  • 3/4 C sliced green onion &/or finely diced red onion

  • 1 C chopped fresh parsley leaves

  • 1 bunch watercress, leaves lightly chopped, or 3 oz arugula or a similar amount of romaine lettuce (to taste)

  • 1/2 cup toasted pine nuts or chopped walnuts (optional)


  1. Whisk together all of the dressing ingredients in a large bowl, then set aside about 3 Tbsp in a small bowl.

  2. Add the thoroughly drained chickpeas to the large bowl, mix with the dressing, then let them marinate while chopping the rest of the salad ingredients and toasting your nuts (if desired).

  3. Mix everything together in the large bowl with a spoon or your hands. Season with more dressing and salt/pepper to taste (you will likely have extra dressing, which you can use for any other salad).