Fava Bean & Green Garlic Fattoush

Name: Fava Bean & Green Garlic Fattoush
Yield: Serves 2 to 4
Cuisine: American
Ingredients: ¾ cup light olive oil; 2 tablespoons curly parsley, chopped; 2 tablespoons minced green garlic; ½ cup mint leaves; 5 ounces (140 g) feta cheese, crumbled (optional); 2 teaspoons pomegranate molasses or agave vinegar; 2 teaspoons pomegranate molasses or agave vinegar; 1 teaspoon sumac; ¼ cup fresh lemon juice; 1 stalk green garlic, sliced thin and pickled according to instructions for Standard Pickles; 1 head radicchio, chopped into 1-inch (2.5-cm) segments; 12 ounces fresh fava beans in their pods; 1 medium watermelon radish, quartered and sliced into thin triangles; 2 ounces fresh fava greens, chopped into 1-inch (2.5-cm) segments, or more baby lettuces; ½ bunch curly parsley, stems removed; 4 ounces (115 g) little gem lettuces, halved lengthwise and cut into 1-inch (2.5-cm) segments crosswise; 2 ounces fresh fava greens, chopped into 1-inch (2.5-cm) segments, or more baby lettuces; 1 head romanesco; Olive oil, for roasting; 1 package (12 ounces/340 g) fresh pita bread or 6 ounces (170 g) store-bought pita chips; Pinch of sumac; Salt; 1 package (12 ounces/340 g) fresh pita bread or 6 ounces (170 g) store-bought pita chips

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

A fattoush is a fried bread salad with origins in the Middle East. It is believed to have originated in Lebanon, when farmers would fry crumbs (“fatteh”) of leftover pita in olive oil for extra flavor. This springtime interpretation trades the typical cucumbers and tomatoes for fava beans and romanesco, the fractilic cruciferous vegetable that pops up in the late spring alongside other flowering broccoli varietals.

Ingredients

Middle East
Americas
Asia
United States
Lebanon
San Francisco
Spring
Vegan
Mediterranean

Ingredients

Method