Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread.

Vanessa Barrington
Source: EatingWell Magazine, September/October 2009




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.

  • Mash garlic and salt with the back of a chef's knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.

  • Place beans, tomatoes and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint and the dressing; toss to mix. Season with more pepper. Serve immediately.


Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 3 days.

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.

How to Cook a Pot of Beans

1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li

Makes about 6 cups.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

427 calories; protein 17.4g; carbohydrates 46.1g; dietary fiber 12g; sugars 3.7g; fat 20.6g; saturated fat 7.3g; cholesterol 33.4mg; vitamin a iu 1874.1IU; vitamin c 14.2mg; folate 200.2mcg; calcium 275.1mg; iron 4.8mg; magnesium 83.4mg; potassium 624.2mg; sodium 630.8mg; thiamin 0.4mg.

Reviews (9)

Read More Reviews
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delish! The beans complimented the greens very well better than I thought. I loved the dressing too. Definately will make it again without the mint though. Read More
Rating: 5 stars
Great for anytime This recipe is my go to recipe anytime of the week. Couple changes I did add sliced black olives and didn't include the pita in the salad but instead ate the pita on the side. If adding the pita do it in small batches as leftovers will become soggy. This is also the case with the lettuce. I add as I am eating it. I think this salad tastes just as good the next day. Pros: Wonderful as leftovers and tastes delicious Read More
Rating: 3 stars
Bold flavors This salad was good but way too much cumin! I would use much less cumin and less mint. The lemon juice and mint were a refreshing taste. Not sure if I would make this again Pros: Bold flavors Cons: Too much cumin Read More
Rating: 5 stars
Really Good BUT if I could do over... I really enjoyed this salad. I made it just as the directions said only I used regular powdered cumin (only 1 TB) and no mint. I did bake my own beans and I do think they were better than the canned although I don't know if I will do it again. I will be using this recipe again but since I am the only one in my family that will eat a salad I will keep the lettuce tomatoes parsley etc. separate from wet ingredients beans dressing until I am ready to eat it. Also I did not mix my pita into the salad until I was eating it in my own bowl because I didn't want it to get soggy. Hope that helps! Pros: Good-dressing delicious Cons: Won't last in the fridge Read More
Rating: 5 stars
Fresh Crisp Flavors Really loved this recipe although I omitted the lettuce and made it more of a dip with the pitas so I could eat it as left overs. Also did not mix the pita crisps with it until I was ready to serve. Will definitely make this again. Read More
Rating: 5 stars
Easy to adjust for kids I loved the raw garlic and cumin flavor but I knew it would be too strong for my slightly finicky 7 year old so I mixed up the garlic lemon salt cumin and olive oil dressing separately from the rest of the salad ingredients. The little one could then just put a simple oil and vinegar on his and everyone had a very quick healthy family lunch. Pros: Quick Healthy Family Friendly Read More
Rating: 5 stars
Followed the recipe exactly. We loved the salad! Next time I would sprinkle the pita pieces on top though so that they stay crunchy. I also like the cooked pinto beans by themselves and used the cooking liquid as base for another bean dish. Read More
Rating: 5 stars
So fresh and delicious I served it with brown rice instead of the pita chips and used the Moroccan-Spiced Lemon Dressing with it. Also added a little red onion and left out the mint. Delicious! Pros: Fresh quick delicious Read More
Rating: 4 stars
A refreshing and quick salad! Using canned Great Northern beans rinsed and drained made this salad so quick and easy. I added the dressing to the beans and tomatoes first to give them more flavor. Cumin flavor was just enough with 1/2 tsp ground cumin. I omitted the parsley. Pros: Who would think that feta cumin and mint would taste so good together; Cons: Pita pieces work better as a scoop. Read More