Chopped Fattoush Salad With Hard-Boiled Egg

Chopped Fattoush Salad With Hard-Boiled Egg

Serving Size: 6

Nutritional Information: Per serving: per 1/6 of recipe Calories: 295 Total fat: 22 g Saturated fat: 4 g Polyunsaturated fat: 3 g Monounsaturated fat: 14 g Cholesterol: 186 mg Sodium: 424 mg Carbohydrates: 16 g Fiber: 5 g Sugar: 5 g Protein: 11 g Vitamin A: 318 mcg Vitamin D: 1 mcg Folate: 195 mcg Choline: 153 mg Calcium: 166 mg Iron: 5 mg Potassium: 458 mg This recipe is an excellent source of choline, folate, protein and vitamin A.

Qty Ingredient
1 large pita
2 tablespoonsolive oil
1/4 teaspoongarlic powder
1/4 teaspoonpaprika
1/2 teaspoonsalt
1/2 teaspoonpepper
pinchcayenne Pepper
1/4 cuplemon Juice
1 clovegarlic (minced)
2 teaspoonsground Sumac
1/2 teaspoonsalt
1/2 teaspoonpepper
1/3 cupolive Oil
6 (large) hard-Boiled Eggs, peeled & halved
8 cupsRomaine lettuce, chopped
1 slicesEnglish cucumber, into half-moons
1 cupred onion, thinly sliced
1 cupcherry tomatoes, halved
1/2 cupfresh mint leaves
1/2 cupparsley


  1. SPLIT pita in half. BRUSH with olive oil; SPRINKLE with paprika, garlic powder, salt, pepper and cayenne. PLACE on baking sheet; BAKE in 350°F oven for 12 to 15 minutes or until browned and crisp. Let cool; break into bite-size pieces.
  2. DRESSING: WHISK lemon juice, garlic, sumac, salt and pepper together; SLOWLY whisk in olive oil.
  3. SALAD: In large bowl, TOSS together lettuce, cucumber, red onion, tomatoes, mint, parsley and pita chips. TOSS with dressing; let stand for 10 minutes. ARRANGE eggs over top.


  • Sumac is a red Middle Eastern spice that has a tart citrusy flavor. Look for it in specialty Middle Eastern grocery stores or markets.
  • Add canned rinsed chickpeas if desired.
  • Middle Eastern style pitas are thinner and less dense than Greek pitas.