Pomegranate Chickpea Fattoush

• Chickpeas(2)
• Pita Bread(3)
• Lettuce(1)
• Cucumber(1)
• Tomato(3)
• Red Onion(1)
• Fresh parsley(20 g)
• Fresh mint(15 g)
• Pomegranate Seeds(120 g)
• Olive oil(5 tbsp)
• Lemon(2)
• Pomegranate molasses(2 tbsp)
• Sumac(2 tsp)
• Zaatar(2 tsp)
• Cumin(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Drain and rinse {Canned Chickpeas}. Tear {Pita} into rough bite-size pieces. Chop {Lettuce}, dice {Cucumber} and {Tomato}, thinly slice {Red Onion}, and roughly chop {Fresh parsley} and {Fresh mint}.

   ~8 min

2. 2

   Heat {Olive oil} in a large frying pan over medium heat. Add the torn {Pita} with {Za'atar} and cook, tossing often, until golden and crisp, 4 to 5 minutes. Transfer to a plate.

   ~5 min

3. 3

   Add another splash of {Olive oil} to the pan, then add {Canned Chickpeas}, {Cumin}, {Salt}, and {Black pepper}. Cook for 4 minutes, stirring, until the chickpeas are warmed through and lightly golden in spots.

   ~4 min

4. 4

   In a large bowl, whisk the juice of {Lemon} with {Pomegranate molasses}, remaining {Olive oil}, remaining {Sumac}, and remaining {Salt} until glossy.

   ~5 min

5. 5

   Add {Lettuce}, {Cucumber}, {Tomato}, {Red Onion}, {Fresh parsley}, {Fresh mint}, {Pomegranate Seeds}, and the warm {Canned Chickpeas} to the bowl. Toss well, then fold through the crisp {Pita} just before serving so it stays crunchy.

   ~2 min

6. 6

   Serve straight away with an extra pinch of sumac over the top if you like.

   ~1 min