Levantine Flatbread Salad with Sumac and Chickpeas

A Levantine bread salad with crispy toasted flatbread pieces, chickpeas and feta, dressed with sumac, lemon and fresh mint. It is quick to make, filling, and easy to prepare ahead.

By yumbelo · 4 servings · 25 minutes

Ingredients

• 3 pc Flatbread (pita)
• 1 can Canned chickpeas, drained
• 1 pc Romaine lettuce
• 0.5 pc Cucumber
• 3 pc Tomatoes
• 6 pc Radishes
• 1 pc Red onion
• 1 bunch Parsley
• 0.5 bunch Mint
• 150 g Feta
• 5 tbsp Olive oil
• 1 pc Lemon (juice)
• 2 tsp Sumac
• 1 tsp Ground cumin
• 1 pc Garlic clove
• Salt
• Pepper

Method

1. Cut the flatbreads into triangles, spread them on a baking sheet with 2 tbsp olive oil and a pinch of salt, and bake at 200 °C top and bottom heat for about 8 to 10 minutes until crisp.
2. Rinse the chickpeas and let them drain. Slice the onion into thin rings and soak them in cold water for a few minutes to mellow their sharpness, then drain.
3. Wash the romaine lettuce, cucumber, tomatoes and radishes and cut them into bite-sized pieces. Pick the parsley and mint leaves and roughly chop them.
4. For the dressing, whisk the lemon juice with 3 tbsp olive oil, sumac, cumin, the finely grated garlic, salt and pepper.
5. Toss the vegetables, chickpeas, onion rings and herbs together in a large bowl and combine with the dressing.
6. Crumble the feta and mix it in or sprinkle it on top. Fold in the still-warm bread pieces just before serving so they stay crisp.