2 tbsp pomegranate molasses (found in Middle Eastern markets)
Juice of 1 large lemon
1 tsp ground sumac (found in Middle Eastern markets)
1/2 tsp ground cumin
1/4-1/3 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
- Place all ingredients in a bowl and whisk in olive oil.
3 pita bread brushed with olive oil, cut or torn into bite-size pieces and toasted
1/2 cup dried garbanzo beans, soaked and cooked until tender, or 1 can drained and rinsed
1 head romaine lettuce, outer leaves removed, chopped, washed and dried
1 pint cherry tomatoes, sliced
1 English cucumber, sliced 1/8" thick in half moons
1/4 cup Kalamata olives, pitted and sliced in half
1/4 cup red onion, sliced thin
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh mint, finely chopped
Olive oil for brushing bread
Kosher salt and black pepper to taste
- If using fresh garbanzo beans, cook until tender about 45 minutes, drain and chill in the refrigerator until ready to use.
- Preheat oven to 350 degrees. Brush pita on both sides with olive oil. Cut pita or tear into bite-sized pieces and toast in the oven for 5-10 minutes until golden brown and crispy. Sprinkle with kosher salt and set aside.
- Add all ingredients to a large bowl, sprinkle with salt and pepper and toss with pomegranate vinaigrette to moisten.