Mint fattoush

A healthier version of the traditional bread salad

Instead of the usual fried bread preparation, this recipe from Philadelphia-based recipe developer Robert Luessen calls for toasted pita with healthy fats from the olive oil.

Serves 2

This recipe is part of our meal prep series. Find the full guide here.

Photography by Jillian Guyette. Recipe development by Robert Luessen.


½ whole wheat pita
2 tablespoons lemon juice
2 tablespoons pomegranate molasses
2 garlic cloves, minced
1 teaspoon apple cider vinegar
1 tablespoon plus ½ cup olive oil
2 cups cucumber, chopped
2 cups tomato, diced
1 scallion, diced



Preheat the oven to 400 degrees. Cut pita into small segments and toss with one tablespoon of olive oil. Spread pita evenly on a baking sheet and toast until crispy, about five to ten minutes. Remove and allow to cool, then store in a plastic bag or small container at room temperature.


In a small bowl, combine lemon juice, pomegranate molasses, garlic, and apple cider vinegar. Whisk in ½ cup olive oil until emulsified and season to taste with salt and pepper then place in an airtight container.


In a large bowl, gently toss to combine garbanzo beans, cucumber, tomato, and scallion. Place in a separate airtight container and store in the fridge.



Place salad on a plate or in a bowl. Add toasted pita and drizzle with lemon-pomegranate dressing as desired.

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