‘Tis the season for your local farmer’s market to round the corner into spring produce. There are plenty of great markets near Califia Farms HQ — we're in Downtown L.A. — that have been in blossom for a little while, as Southern California tends to have a long growing season with all the great weather. With a sunny weekend and cold brew in hand, we took advantage and created something that upstages your typical weekday (or weekend, for that matter) salad.
As we worked our way into the market, we noticed some produce that typically ripens during summer has started early this year. Tomato was surprisingly good, and we filled our bag with typical spring goodies like herbs, snow peas, radishes, scallions, and lemons. At this particular market, there’s a nice Turkish man who is generous with samples and sells incredible pillowy pita bread — the impetus for our creation. A little background: fattoush is a Levantine salad, meaning its culinary roots are planted in Lebanon, Israel, Palestine, Jordan, Syria, Iraq, and southern Turkey. You might know Levantine foods as Mediterranean cuisine, and that’s totally fine.
With a base of hummus, whirred in a food processor with our Unsweetened Almondmilk for a richer flavor, we piled our salad on top and dug in. While the ingredient list is a tad extensive and the prep work better suited for two, it couldn’t be easier to assemble once all that is done. See the recipe and photos below.
Springtime Vegan Fattoush – serves 6
- 2 cans, garbanzo beans (shelled)
- 1.5 tablespoon tahini
- Juice of 1 large lemon
- 1 teaspoon salt
- ½ cup, Califia Farms Unsweetened Almondmilk
- 2 large tomatoes, diced (we did a ⅔-inch dice)
- 3 Lebanese cucumbers, diced same as above
- 1 cup, chopped snow peas
- 4 radishes, sliced thin
- 2 whole scallions, sliced thin
- 1 tablespoon fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon za’atar (optional but recommended)
- 2 pieces Turkish pita, toasted and then ripped into bite-sized pieces
- ½ cup, plain non-dairy yogurt
For this dish, make the hummus first. Put your shelled garbanzo beans into the food processor, then follow with the tahini, lemon juice, salt, and our Unsweetened Almondmilk. We shell the beans because, without them, the hummus has a lighter, creamier texture. It’s well worth the extra work! A good whir in the food processor and you’re all set. Put the hummus aside and begin on the fattoush.
Once you’ve prepped your ingredients for the fattoush, throw them in a mixing bowl in the order listed above. Toss the ingredients to coat. There will be a bit of liquid from the tomatoes, oil, vinegar, etc., which we recommend draining so your salad doesn’t become a soup. Taste and adjust seasoning — add more salt, pepper, a small drizzle of olive oil or lemon, if you like — then pile on top of the hummus. With friends by your side (this serves about six people), serve it up and say goodbye to sad salads.