Recipe by Chef Abraham Risho
“I tried to do a fattoush salad once years ago, but it didn’t turn out right. Yup, it happens. But this one… it came out fantastic, especially using all local squash & tomatoes makes a huge difference. And the chickpeas…. I could probably just eat hand-fulls of these tasty little treats!!
This is the great end-of-summer/fall dish. I love it because I get to grill stuff! Grilling in the fall is wonderful if you have a nice, warm charcoal grill to stand next to when it's cold outside."
~Chef Abraham Risho
1T Garlic paste (4:1 garlic:salt)
2t plain yogurt (Dairy Free? Substitute Coconut Yogurt)
1t lemon juice
3T extra virgin olive oil
1/2C chickpeas, canned, fried
1/2C oil cured olives, pitted
4oz roma tomatoes, diced
4 sprigs fresh mint, whole leaves
4 sprigs Italian parsley
4 pita loaves (optional)
Extra virgin olive oil
In food processor combine garlic paste, yogurt, lemon juice & Dukkah
Turn motor on, drizzle in oil slowly to emulsify dressing
Fry chickpeas in hot oil until crispy, then set aside (just enough oil to cover chickpeas)
Rub zucchini & scallions with a little dressing, then grill until slightly crispy.
Chop into bite sized pieces.
Toss together olives, tomatoes, zucchini, scallions, parsley, mint & rest of dressing.
Brush pita loaves with XVOO & garlic paste.
Sprinkle with a bit of Dukkah then grill to golden.
Arrange salad on pita
Top with chickpeas & sprinkle with Dukkah
Or for appetizer: Arrange salad on plate with same toppings.