This Spicy Carrot & Ginger Fattoush is a vibrant and flavorful twist on a classic Middle Eastern salad. Forget your boring salads! This recipe is bursting with exciting tastes and textures—from the sweet and slightly spicy roasted carrots to the crunchy pita chips and the zingy lemon-sumac dressing. It's the kind of salad that's perfect for a light lunch, a side dish at a barbecue, or even a refreshing appetizer. The best part? It’s surprisingly easy to make, even if you think you're not the greatest cook!

I was first introduced to fattoush by a friend who's family is from Lebanon. She taught me how to make it, and let me tell you-- it’s been a game-changer! I’ve tweaked the recipe over time, adding roasted carrots and ginger for extra flavor and warmth. The original recipe relied on tomatoes, and while those add a lovely pop, I find the carrots give a nice sweetness and more versatility.

Spicy Carrot and Ginger Fattoush

Name: Spicy-Carrot-and-Ginger-Fattoush
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: Middle-Eastern
Ingredients: 2 large Carrots; 3 tbsp Olive oil; 1/2 tsp Ground ginger; 1/4 tsp Salt; pinch Black pepper; 2 Pita breads; 4 cups Mixed greens; 1/2 cup, chopped Parsley; 1/4 cup, chopped Mint; 1/4 cup, chopped Cilantro; 1/4 cup Extra virgin olive oil; 2 tbsp Lemon juice; 1 tbsp Sumac; 1 tsp Ground cumin

A vibrant and flavorful twist on a classic Middle Eastern salad, featuring roasted carrots, crunchy pita chips, and a zesty lemon-sumac dressing.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

📖 Instructions

Preheat your oven to 375°F (190°C).
Wash and chop 2 large carrots into 1/2-inch thick slices. Toss them with 2 tablespoons olive oil, 1/2 teaspoon ground ginger, 1/4 teaspoon salt, and a pinch of black pepper on a baking sheet.
Roast the carrots for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from oven and let cool completely. (Tip: If you're short on time, you can skip roasting and just use raw carrots, but roasted ones have a delicious depth of flavor!)
While the carrots roast, prepare the pita chips: Cut 2 pita breads into small triangles. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt, and toss to coat.
Spread the pita triangles in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside to cool completely (Don't let them burn!)
Meanwhile, in a large bowl, prepare the salad: Combine 4 cups of mixed greens (I love using a mix of romaine, butter lettuce, and spinach), 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
Add the cooled roasted carrots to the bowl with the greens. (Side note: My grandma always said the best salads are built from the bottom up!)
In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon sumac (if you've never used sumac before, it's a Middle Eastern spice that's delightfully tart and adds a beautiful color!), 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pour the dressing over the salad and toss gently to coat everything evenly. (Be gentle, we don't want to bruise the lettuce!)
Add the crispy pita chips right before serving, or store them separately to avoid sogginess. Sprinkle with a little extra sumac, if you want to make things extra fancy.
Taste and adjust seasoning as needed. Maybe you need a little more lemon zest or some fresh cracked pepper... it’s up to you!

📝 Notes

For an extra kick, add a pinch of cayenne pepper to the dressing.
Feel free to experiment with different herbs and spices to customize the flavor to your liking.
If you don't have sumac, you can omit it or substitute with a little extra lemon juice and a pinch of red pepper flakes for a similar tartness and color.