Lentil Fattoush Salad
 
 
Serves 2 as a main.
Author:
Ingredients
  • ⅓ cup dry green lentils
  • 1 whole wheat pita pocket, chopped into bite sized pieces
  • 2 teaspoons olive oil
  • 2 teaspoons za'tar (optional)
  • 4 cups loosely packed arugula
  • 2 stalks celery, chopped
  • 1 carrot stick, chopped
  • ¼ small hothouse cucumber, chopped
  • 1 small radish, thinly sliced
  • ¼ cup dates, chopped
  • 2 tablespoons toasted sunflower seeds
Maple Dijon Vinaigrette
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
Instructions
  1. Combine lentils with ⅔ cup water in a small pot. Bring to a boil then lower to a simmer and cook, covered for 30-35 minutes until lentils are tender. Drain and allow to cool.
  2. Preheat oven to 425 F. Toss pita pieces with olive oil and za'tar. (If you don't have za'tar, toss with sea salt.) Spread pita on a parchment lined cookie sheet and bake for 5-7 minutes until golden brown. Allow to cool.
  3. Combine arugula, lentils, veggies, dates, sunflower seeds, and pita croutons. Toss with dressing and divide between two bowls.
  4. Salad can be assembled ahead of time and dressed just before serving.
Maple Dijon Vinaigrette
  1. Whisk together all ingredients and set aside.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/lentil-fattoush-salad/