Ingredients
Scale
- 3 cups chopped romaine lettuce
- 2 cups chopped fresh, crunchy veggies (1 cup cucumber, 3/4 cup chopped tomatoes, 1/4 cup radish)
- 1 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 3/4 tsp ground sumac
- 1 healthy pinch each sea salt and black pepper
- 1/2 tsp maple syrup (optional)
- Extra virgin olive oil (optional)
- 1/3 cup loosely packed fresh mint leaves
- 1 ½ cups pita chips, slightly crushed
- 1/4 cup pomegranate arils
- 1 (15 oz.) can chickpeas, drained and rinsed (optional)
Instructions
- For the pita chips, use store-bought or see notes for homemade instructions.
- In a large bowl, combine the chopped lettuce, veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss everything to thoroughly coat the veggies.
- Taste the salad and adjust the flavors as desired, adding maple syrup for sweetness, more lemon juice for brightness, additional pomegranate molasses for tartness, or a drizzle of olive oil.
- When ready to serve, garnish the salad with mint leaves, pita chips, pomegranate arils, and optional chickpeas. Serve immediately to prevent the pita chips from getting soggy.
- For best results, enjoy fresh. Leftovers can be stored separately for 2-3 days and are not suitable for freezing.
Notes
For added crunch, consider making homemade pita chips using your favorite recipe.
This salad is best served fresh to maintain the crispness of the ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.