There’s something about Mediterranean cuisine that feels particularly appetizing as spring weather warms up. Fresh greens, tart dressings, and lean meats are lightweight yet equally satisfying for outdoor lunches and dinners on the patio. And while metro Detroit’s dining scene offers a plethora of Mediterranean options, this Fattoush Salad recipe is simple enough to toss together at home. “We sub pita chips with homemade za’atar-spiced crispy chickpeas — which are good enough to eat by the handful,” says Crowded Kitchen co-founder Lexi Harrison. Give it a try!
CHICKPEAS:
1 28-oz. can of chickpeas
(skins removed manually)
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1 tsp. salt
½ tsp. garlic powder
1 ½ tsp. ground sumac
¾ tsp. marjoram
¾ tsp. thyme
¾ tsp. oregano
¼ tsp. black pepper
SALAD:
8 cups lettuce of choice
(we used a mix of mache and romaine)
2 mini cucumbers, thinly sliced
4 radishes, thinly sliced
1 cup grape tomatoes, halved
Drench Mediterranean Lemon
Dressing & Marinade
A few sprigs of fresh mint for garnish
Directions:
Preheat oven to 400 degrees and
line a baking sheet with parchment paper. Toss chickpeas in spices, olive oil, and lemon and transfer to baking sheet once well incorporated. Roast for 16-24 minutes, stirring once. Then, remove from oven and sprinkle with another ¼ tsp. salt and a few cracks of black pepper, and stir gently. Let cool completely on baking sheet.
To make salad, toss all ingredients with desired amount of dressing. Enjoy!
The Featured Ingredient
Drench Mediterranean Lemon Dressing & Marinade incorporates olive oil, lemon juice, and grapeseed oil, as well as herbs such as dried mint for a fresh and tangy taste.
$10 at idrench.com.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
ALL PHOTOGRAPHS COURTESY OF LEXI HARRISON; CONTENT PROVIDED FOR HOUR DETROIT’S ONGOING LOCAL FLAVOR SERIES IS NOT INFLUENCED BY HARRISON AND SINCLAIR’S BUSINESS PARTNERSHIPS WITH LOCAL BRANDS.
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