HEIRLOOM TOMATO FATTOUSH
Serves: 4
2 whole wheat pitas in 1-inch (2.5 -cm) pieces (about 2 cups/500 mL)
1/2 cup (125 mL) canned chickpeas, drained, rinsed
2 tbsp (30 mL) extra-virgin olive oil, plus extra
1/2 tsp (2.5 mL) sea salt
Freshly ground pepper
1/4 tsp (1 mL) sumac or sweet paprika
1 tbsp plus 1 tsp (20 mL) fresh lemon juice
1 tbsp (15 mL) sherry vinegar 1 garlic clove, minced
1/4 cup (60 mL) thinly sliced red onion
1/2 English cucumber, coarsely chopped (1-1/2 cups/375 mL) 2 ripe heirloom tomatoes in 1-inch (2.5 cm) pieces (4 cups/ 1 L)
1/2 cup (125 mL) whole milk Greek yogurt
1/2 cup (125 mL) chopped fresh mint leaves
Red pepper flakes
Tahini (optional)
1. Preheat oven to 400 F (200 C). 2. Line two baking sheets with parchment paper. Spread pita on one baking sheet and chickpeas on the other.
3. Toss each with a little oil and sprinkle with salt and pepper. Bake until pita is toasted, about 8 minutes. Bake chickpeas until golden brown and crisp, about 20 minutes. Remove from oven and cool.
4. Toss chickpeas with sumac.
Set aside. (This can be done several hours before serving.)
5. In a large salad bowl, combine the 2 tbsp (30 mL) oil with 1 tbsp (15 mL) of the lemon juice, the sherry vinegar, the garlic and
1/4 tsp (1 mL) of the sea salt.
Add onion, tossing to coat. Add cucumber, tomatoes, salt and pepper to taste. Toss and set aside for five minutes.
6. In a small bowl, combine yogurt with remaining 1 tsp (5 mL) lemon juice and 1/4 tsp (1 mL) sea salt.
7. To serve, spread yogurt mixture on serving dish and arrange tomato-cucumber mixture on top. (Discard some of the liquid if mixture seems too watery.) Add pita, chickpeas, mint and a little more olive oil. If desired, top with red pepper flakes and tahini.