Vegan Fattoush Recipe

written by Paige Elenson 27th July 2017


For the salad:

  • 1 head or 2 cups chopped romaine lettuce
  • ½ bunch or 1 cup chopped kale
  • ⅔ Cup chopped Persian or English cucumbers
  • 2 scallions, thinly sliced
  • 3 radishes, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ½ cup cooked chickpeas
  • 10 mint leaves, torn
  • 2 tablespoons torn parsley

For the dressing:

  • ½ clove garlic, grated
  • Juice of ½ lemon
  • ⅓ Cup extra virgin olive oil
  • Salt, pepper and sumac

For the za’atar flatbread:

  • 2 spelt flatbreads
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons za’atar 
  • Salt to taste

Vegan Fattoush


  1. Preheat your oven to 220°C.
  2. Combine all of the salad ingredients in a large bowl.
  3. To make the dressing, whisk together the garlic clove, lemon juice, and olive oil, and season to taste with salt, pepper, and sumac. Set aside.
  4. Brush one side of each the flatbread with olive oil and season with the za’atar and flaky salt. Place on a baking sheet and bake for 5 minutes, or until browned and crispy like a cracker. Use your hands to roughly break them into bite-sized pieces.
  5. Toss the salad with the dressing, season to taste with more salt, pepper, and sumac as needed, and top with crushed flatbread.

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