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Salads

Fattoush with yogurt and garbanzo beans

Fattoush with yogurt and garbanzo beans
Anne Cusack / Los Angeles Times

1. A Saturday morning in Los Angeles. Sunshine. More sunshine. A farmers market — maybe Santa Monica, maybe Hollywood or Pasadena. 2. Fill a huge market bag with these things: tiny ripe heirloom tomatoes, Persian cucumbers, bunches of parsley and ... Read more

Total time: 40 minutes | Serves 4 to 6
  • 1/2 cup plain yogurt
  • 1/3 cup plus 3 tablespoons olive oil, divided
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, finely minced
  • 1 tablespoon sumac
  • 1 tablespoon plus ½ teaspoon Aleppo pepper, divided
  • 2 tablespoons lemon juice
  • 3 whole wheat pita breads, preferably stale, torn
  • 1 can of garbanzo beans, drained
  • 1/2 teaspoon kosher salt
  • 1 cup radishes
  • 2 cups cucumbers
  • 2 cups tomatoes
  • 1/4 cup mint
  • 1/2 cup parsley
  • 4 cups mixed greens (romaine, arugula)

Step 1Heat the oven to 425 degrees. In a large bowl, combine the yogurt, 1/3 cup olive oil, vinegar, garlic, sumac, 1 tablespoon Aleppo pepper and lemon juice. Add tomatoes, cucumbers and radishes, toss and set aside.

Step 2Place the torn pita bread and garbanzo beans on a rimmed baking sheet and toss with the remaining oil, Aleppo pepper and salt. Bake until crisp and golden, about 15 minutes. Remove and set aside to cool.

Step 3Add the parsley, mint and greens to the bowl and toss in the cooled pitas. Serve immediately.


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