Fatteh and Fatoush
Ingredients
- 1/2 cup tahini
- 2 cups Greek yogurt
- 2 tbsp lemon juice
- 2-3 cloves garlic
- 2 tbsp sherry vinegar
- zest of half a lemon
- 1/4 tsp sugar
- 1 tsp Dijon mustard
- 1/3 cup olive oil
- 4 cups toasted or stale crushed pita chips
- 1 can chick peas
- 1-2 cups cooked, shredded chicken
- 2-4 tbsp pine nuts, toasted
- 2-4 tbsp pomegranate seeds
- 1 pint cherry tomatoes
- 1 English cucumber
- 1 green bell pepper
- 4 radishes
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
- 1/2 head romaine lettuce, or small bunch arugula
Instructions
- To make tahini sauce, food process tahini, yogurt, garlic and 1 tablespoon lemon juice until smooth and creamy.
- To make vinaigrette, combine remaining lemon juice, vinegar, zest, sugar, Dijon and olive oil in a mason jar and shake well to combine. Season with salt and pepper.
- Chop all the vegetables and combine with herbs and onion. Add shredded lettuce. Toss with vinaigrette and half the pita chips.
- Smear 1/3 of the tahini sauce on a serving platter or individual plates and top with salad; sprinkle with sumac.
- Toss remaining tahini sauce and pita chips with chick peas and chicken; sprinkle with pine nuts and pomegranate seeds and serve next to fatoush.