Ingredients
Salad Ingredients
- 3 cups chopped romaine lettuce (or other crunchy, neutral-flavored greens, ~130 g)
- 2 cups chopped fresh, crunchy veggies of choice
- 1 Tbsp lemon juice
- 1 Tbsp pomegranate molasses (or balsamic vinegar, though not traditional)
- 3/4 tsp ground sumac
- 1 healthy pinch sea salt
- 1 healthy pinch black pepper
- 1/2 tsp maple syrup
- Extra virgin olive oil (optional, use high-quality and avoid too much)
- 1/3 cup loosely packed fresh mint leaves, removed from stems and left whole (~1 small bunch)
- 1 ½ cups pita chips, slightly crushed
- 1/4 cup pomegranate arils
- 1 (15 oz.) can chickpeas, drained and rinsed (optional)
Instructions
- Prepare Pita Chips: Use store-bought pita chips for convenience or see notes to make homemade pita chips by baking cut pita bread until crispy. Set aside.
- Combine Salad Ingredients: In a large mixing bowl or serving platter, add chopped romaine lettuce, fresh veggies, lemon juice, pomegranate molasses, ground sumac, sea salt, and black pepper. Toss thoroughly to coat the vegetables evenly with the dressing.
- Taste and Adjust Dressing: Sample the salad and adjust flavors if needed by adding maple syrup for sweetness, more lemon juice for brightness, additional pomegranate molasses for tartness, or a drizzle of high-quality extra virgin olive oil for richness. Avoid using too much olive oil to prevent bitterness.
- Serve the Salad: Just before serving, garnish with fresh mint leaves, crushed pita chips, pomegranate arils, and optional chickpeas. Serve immediately to maintain the crispness of the pita chips.
- Storage: Best consumed fresh. Leftovers can be stored separately for 2-3 days in the refrigerator but are not suitable for freezing. Keep pita chips separate to avoid sogginess.
Notes
- To make homemade pita chips, cut pita bread into triangles, brush lightly with olive oil, season with salt, and bake at 375°F (190°C) for 8-12 minutes until crisp.
- Use fresh crunchy vegetables such as cucumbers, radishes, bell peppers, or tomatoes to add texture to the salad.
- If pomegranate molasses is too sweet or unavailable, balsamic vinegar can be used as a substitute, though it will alter the traditional flavor slightly.
- For a vegan version, omit the optional chickpeas or include them as a plant-based protein source.
- The salad dressing is quite flexible; adjust acidity and sweetness to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if making homemade pita chips)
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
