Crispy Chickpea & Pomegranate Fattoush with Tahini-Lemon Dressing

Ingredients

• 2 cans (15 oz each) cooked chickpeas (canned, drained and rinsed), pat dry with paper towels
• 6 tbsp extra virgin olive oil, divided
• 2 pieces whole wheat pita bread, cut into triangles
• 1 tbsp sumac, for pita chips
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp cumin
• 1/2 tsp paprika
• 3 tbsp tahini, pure sesame paste
• 3 tbsp fresh lemon juice
• 2 cloves garlic cloves, minced
• 2 tbsp warm water, for dressing
• 6 cups mixed greens (arugula, romaine, endive), packed
• 1 1/2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 3/4 cup pomegranate arils

Instructions

1. 1

   Preheat oven to 400°F. Brush pita triangles with 1 tbsp olive oil, sprinkle with sumac and 1/4 tsp salt. Bake for 8-10 minutes until crispy. Set aside.

2. 2

   While pita bakes, whisk together tahini, lemon juice, minced garlic, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp warm water until smooth and creamy. Set dressing aside.