Mint Fattoush

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.


  • 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
  • Salt
  • Pepper
  • 1 cup roasted garbanzo beans
  • 2 cups cucumber, chopped
  • 2 cups tomato, diced
  • 1 scallion, diced


  1. 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.

  2. 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.

  3. 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.

To Serve

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

Photography by Jillian Guyette. Recipe development by Robert Luessen.