Crunchy Kale Fattoush

Crunchy Kale Fattoush
Florida Coastal Cooking

Salad inspired by Mandaloun Mediterranean and dressing inspired by Forks Over Knives 3-2-1 dressing pp.118

Serves 4-5

Printable Recipe




1 bunch curly kale, washed and de-stemmed**

1 bunch fresh mint

1 bunch fresh parsley

1 bunch fresh oregano

1/2 red onion

2 large tomatoes, seeded

1 15oz can chickpeas, drained and rinsed or about 1 1/5 cups cooked

1 cup pita chips, (bake your own from fresh pita*** or use Stacy's Pita Chips)



6 Tbsp balsamic vinegar

3 Tbsp mustard

1 1/2 Tbsp maple syrup




1. Heat the vinegar, mustard and syrup in a small pan to just boiling. Reduce heat and simmer, stirring regularly, until reduced by half and has thickened enough to coat the back of a spoon. Remove from heat and cool.


2. Meanwhile, chop kale and set in a large bowl. De-stem and chop mint, parsley and oregano finely and set aside (do not mix in with kale yet).  Chop onion and tomato and set with herbs.


3. Once balsamic mixture has cooled, pour over kale and massage in until it begins to wilt a bit; about 30 seconds.  Add herbs, onion, tomato and chickpeas; season with salt and pepper, toss salad to mix.  Top with pita chips.


**Romaine can be used in place of the spinach; do not massage dressing in first.  Add all ingredients together except pita chips and toss to mix.  Add pita chips and serve.

***To bake your own pita chips, preheat oven to 250F, cut edges from pita and separate sides.  Spray with cooking spray and lay rounds directly on oven racks, start checking at 10 minutes as different areas of the oven may brown faster, remove from oven, break up, season, place on tray and re-bake 3 minutes or until super crunchy.  Keep a close eye so they don't burn.