Kick up your salad game with this vibrant, wholesome, and delicious Oil Free Lebanese Fattoush salad. This oil-free, gluten-free nod to the classic Lebanese Fattoush is a delicious, healthy twist that is sure to get those taste buds tingling. Refreshing romaine, parsley, mint, cucumbers, radishes, tomatoes, red onions, chickpeas, and crisp torn quinoa flatbread are tossed with a zippy lemon vinaigrette dressing. It’s unique combination of herbaceous flavors with a fun twist that is sure to be the talk of the town.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
I was first introduced to fattoush many years ago when I was a bellydancer, dancing in Middle Eastern restaurants throughout Ohio, Pennsylvania, and Michigan.
I instantly fell in love with this unique and flavorful salad. I had never had fresh mint and fresh parsley as a major flavor component in a salad before, but I quickly found that I absolutely loved it.
Mom, on the other hand, was slower to enjoy it. She struggled with the fresh mint and parsley, but like everything, Mom is a trooper and always tries new foods several times before making up her mind. It’s funny, she generally falls in love with most things after having it three times and that is exactly what happened here.
The Lebanese really love their fresh herbs. This recipe is a way to showcase those fresh herbs. If you are not sure or unfamiliar, this salad has some elements of a Tabbouleh salad regarding lemony freshness with a herb feature of parsley and mint.
If you are not a big fan of fresh parsley or fresh mint as a major component of a dish, then we suggest passing on this recipe.
Here is a great list of other delicious salad recipes you’ll want to try –> Ultimate WFPB Salad Dressing Round Up.
We recognize that a traditional fattoush is made with olive oil and has deep-fried pita bread triangles throughout the salad. This version is a healthy nod to the traditional fattoush.
In order to balance all the acidity of the lemon, we also want to recognize that we have added many ingredients to the dressing that are far from the traditional version. However, in adding these additional elements, we were able to balance the dressing and create a well-rounded flavor profile that resembles that of a delicious fattoush.
Also, we added the non-traditional chickpea to create a fuller/more filling meal with a little extra plant protein goodness and heartiness.
We are often asked what does fattoush taste like as people are trying to get a frame of reference. That is a tough question as it is truly unique and definitely different. It has similar components to the herbaceousness of a tabbouleh salad.
We have found that individuals who are not used to having fresh parsley as a main salad component as well as fresh mint in a salad, are not typically fans of this salad.
If you enjoy experiencing new foods and flavors, then give this recipe a try!
I’ll let Mom tell you more!
Hi! Robin here.
I love to experience new foods and cuisines, but I am also very open minded about the experience as well. I go in with my eyes wide open with the understanding that it generally takes three times for me to process new dishes.
Most of us are hard wired to find a frame of reference when trying new foods, especially new cuisines.
I literally used to hate Indian food, now it is one of my absolute favorites! It is so full of flavor and yumminess. I absolutely adore Middle Eastern food, maybe it’s all those free meals that Monkey and I enjoyed while she was bellydancing at Middle Eastern restaurants. Sooooo much goodness!
I love this nod to the Lebanese fattoush. It’s unusual and mighty tasty!
We hope you give this deliciousness a try! We just know you are going to love it!
- High Speed Blender (if making Zaatar Quinoa Flatbread)
Vibrant, wholsome, and flavorful, this Oil Free Lebanese Fattoush salad is a nod to the classic dish with a delicious, healthy twist.
- 3 heads romaine lettuce, chopped
- 1 cup fresh flat leaf parsley, rough chop *
- ½ cup fresh mint leaves, fine chop *
- 3 baby cucumbers, diced
- 2 to 4 radishes, sliced
- 1 cup tomatoes, seeded, small dice
- ¼ cup red onions, fine dice (+/-)
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- ½ teaspoon sumac *
- ¼ cup red wine vinegar
- 1 Tablespoon lemon juice (+/-)
- 1 Tablespoon water
- 1 Tablespoon tahini
- 2 teaspoons white miso *
- 2 teaspoon pure maple syrup
- Pinch sea salt (+/-) *
- 1 teaspoon pomegranate molasses (optional) *
- 1 Zaatar Quinoa Flatbread – torn into pieces *
- Make the Zaatar Quinoa Flatbread (see recipe), set aside to cool. Or use your own baked flatbread/pita bread.
- Make the dressing by placing all the Dressing Ingredients into a bowl, whisk well to combine, and set aside.
- Make the salad by placing all the Salad Ingredients into a large bowl, toss, then drizzle with half to three fourths of the dressing, toss again. Taste test and add most dressing until you reach your desired amount.
- Place the torn Zaatar Quinoa Flatbread pieces into the salad, lightly toss. Serve and enjoy.
Tips for Success:
- Fresh Herbs: The Lebanese really love their fresh herbs. This recipe is a way to showcase those fresh herbs. If you are not sure or unfamiliar, this salad has some elements of a Tabbouleh salad regarding lemony freshness, featuring parsley and mint. If you are not a big fan of fresh parsley or fresh mint as a major component of a dish, then pass on this recipe.
- Traditional Fattoush: We recognize that a traditional fattoush is made with olive oil and has deep-fried pita bread triangles throughout the salad. This version is a healthy nod to the traditional fattoush.
- Taste: We are often asked what does fattoush taste like as people are trying to get a frame of reference. That is a tough question as it is unique and definitely different. We have found that individuals who are not used to having fresh parsley as a main salad component as well as fresh mint in a salad, are not typically fans of this salad. If you enjoy experiencing new foods and flavors, then give this recipe a try! If you are more prone to shy away from the unusual, then skip this recipe.
*Sumac: We used Penzeys Sumac Berries, Turkish Ground. Feel free to use your favorite brand of sumac. You can typically find sumac in most Mediterranean and Middle Eastern markets.
*Pomegranate Molasses: We used Cortas Pomegranate Molasses. It does contain a small amount of sugar. This brand is generally accepted by the Whole Food Plant Based Community. You can find pomegranate molasses in most Mediterranean and Middle Eastern markets. The pomegranate molasses is optional. You can leave it out; however, it does lend a flavor element of authenticity to the traditional fattoush salad.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version. The miso helps balance the acidity of the lemon.
*Tahini: The tahini helps balance the acidity of the lemon. You can leave it out, but the salad will be exceptionally tart. We do not recommend leaving it out.
*Fresh Parsley: We lightly packed fresh parsley leaves (no stems, leaves only) into a one cup measurement, then did a rough chop.
*Fresh Mint: We used a .5 oz. package of fresh mint leaves. This comes out to roughly ½ cup of lightly packed mint leaves (no stems, leaves only), then did a fine chop.
*Zaatar Quinoa Flatbread: You can use your favorite flatbread in this salad. A traditional fattoush is made by taking day-old pita bread, cutting them into triangles and deep frying them, then mixing into the salad. You can add your favorite pita or flatbread to the salad. The bread/pita in a traditional fattoush is generally crisp and gets moistened by the salad dressing and other salad elements.
*Chickpeas: We lightly seasoned the chickpeas with a sprinkle of sweet paprika just to give them some color. This is totally optional.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 2 to 3
*Storage: Refrigerate leftovers, use within 1 day
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