Fattoush Salads
with Crispy White Beans & Radish
Crispy, crunchy, juicy, and refreshing: fattoush is a Lebanese salad made from pieces of toasted pita, vibrant herbs, and fresh vegetables. It boasts a notable floral tartness from sumac, a dried and ground crimson-colored berry. We swapped in crispy cannellini beans for the traditional pita to boost the protein and fiber in this refreshing, sodium-smart salad under 600 calories.
INGREDIENTS
- 3 tbsp cornstarch
- 3 tsp ground sumac
- 13.4 oz cannellini beans, drained, rinsed and patted dry
- 1 lemon, zested and juiced
- 1/2 tbsp agave
- 1 cucumber, chopped
- 3/4 cup grape tomatoes, halved
- 2 radishes, trimmed and thinly sliced
- 2 oz baby kale
- 0.25 oz mint, leaves torn
- 0.25 oz parsley, leaves picked
- 1 red onion, peeled, half thinly sliced and half reserved for your own use
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Whisk together cornstarch, sumac, ½ tsp salt, and ¼ tsp pepper in large bowl. Add cannellini beans and toss to coat. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add coated beans and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. Set aside. (4-serving meal: use 1 tsp salt, ½ tsp pepper, ¼ cup olive oil) (TIP: Cook in batches for the 4-serving meal.)
Whisk together lemon juice, lemon zest, agave, 2 tbsp olive oil, and pinch of salt and pepper in large bowl. Add cucumbers, tomatoes, radish, kale, mint, parsley, and onion. Gently toss salad. (4-serving meal: use ¼ cup olive oil)
Divide fattoush salads with radish between plates and top with crispy white beans. !صحه وعافيه
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Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
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Farmers' Market Bowls with Roasted Bok Choy & Turmeric Tahini Dressing
