The vegan fattoush is a simple blend of fresh lettuce, cucumber, green pepper, tomato, red onion and radish, elevated to greatness with pitta croutons and a stunning lemon and sumac dressing.
Fattoush is an incredibly delicious salad that I always order when eating in Lebanese restaurants. It's a wonderful combination of textures and flavours that hits the spot every time.
Almost all the ingredients are things you're bound to have in stock already. The only thing you might not have is sumac for the dressing. Sumac is a tangy, citrus-like spice that is commonly used is all sorts of Middle Eastern cuisine and it adds a distinctive flavour to this dish.
If you can't get hold of sumac, you can leave it out and the fattoush will still be delicious, but since ground sumac is readily available in supermarkets these days, I highly recommend getting hold of it if you can.
Here's my full recipe for vegan fattoush. Enjoy!
Ingredients
For the dressing
- 4 tbsp olive oil
- 1 lemon juice (approx 2 tbsp)
- 1 tsp sumac optional
- small bunch (Small bunch) parsley leaves finely chopped
- Pinch salt and black pepper
For the pitta croutons
- 3 pittas split and then cut into 2.5cm (1 inch) squares
- 2 tbsp olive oil
- salt and black pepper
For the salad
- 1 romaine lettuce chopped into 2.5cm (1 inch) pieces
- 4 vine tomatoes deseeded and cut into strips
- 1 green peppers deseeded and cut into 2.5cm (1 inch) pieces
- 1 cucumber quartered lengthways and sliced
- 6 radishes thinly sliced
- ½ red onion thinly sliced
Equipment
- Large nonstick baking tray
- Serving dish
Instructions
Make the dressing
Put the olive oil, lemon juice, sumac and a pinch of salt and pepper in a small bowl.
Whisk together and add the parsley.
Stir and set aside to allow the flavours to develop while you prepare the salad.
Make the pitta croutons
Preheat the oven to 180C (200C fan).
Spread the pitta pieces in a tray - don’t overcrowd as this will prevent them from crisping up.
Toss in the olive oil, salt and pepper to coat evenly.
Bake for 10-15 minutes until golden and crisps, shaking occasionally to ensure everything is toasted.
Set aside to cool completely.
Assemble the salad
Place the lettuce in a bowl.
Add the peppers, radish, tomatoes, onion and cucumber.
Toss together.
Pour on the dressing, add the croutons and toss everything together until well combined.
Transfer to a serving plate and serve.
Pointers, tricks and troubleshooting tips for the perfect Vegan fattoush
Is Vegan fattoush easy to make?
This Vegan fattoush recipe is super easy to make because it’s really just a chopped salad with croutons!
It only takes 20 minutes for you to prepare the salad and bake your croutons, so there’s little technique involved. This means this recipe is perfect for a WFH lunch or as a quick side dish with dinner.
I’ve included pictures with every step of the recipe, so you can see how I’ve prepared the fattoush, but feel free to slice things a little chunkier if you prefer. There’s no wrong way to make this dish as long as it turns out delicious!
Will I need any special equipment to make Vegan fattoush?
This recipe is essentially a salad with croutons, so you’ll only need some fairly standard cooking equipment.
First, to make your croutons you’ll need a roasting tin/tray. Then for the salad dressing, you’ll need a measuring jug and a whisk to mix it all together. Finally, to prepare the veg and serve your salad you’ll just need a bowl, a chopping board and a knife.
There is a full list of suggested equipment on the recipe card below.
What is sumac?
Sumac is a dried and powdered fruit, dark red in colour and with a sand-like texture. It has a strong citrus flavour so it’s great for adding a tang to dishes like this. It’s a popular spice used across Europe, the Middle East and Central Asia. In fact, historians believe that Sumac was used for a sour tangy flavouring long before lemons became popular across Europe.
Can I make the Vegan fattoush without sumac?
If you can’t find sumac or you just don’t like it, then it’s completely fine to make this dish without it. But I really recommend you find some, as it’s a great way to add extra aromatic flavour to this fattoush.
Some fattoush recipes call for pomegranate molasses, to give it an extra tangy flavour. So if for some reason you can’t use sumac, then pomegranate molasses is a good alternative.
Pomegranates are naturally very sour, so pomegranate molasses is just a thickened syrup made from pomegranate juice and sugar.
Where did you get sumac?
Levant cooking has become more popular in the West in recent years, and sumac has become a popular ingredient. Many celebrity chefs have championed it as a way to shake up classic dishes, like Yottam Ottolenghi’s Sumac and lemon roast chicken.
So in the UK you can usually find sumac on the spice aisle of a large supermarket, or on Amazon. If you live outside of the UK you can often find sumac in Middle Eastern or Mediterranean food stores, health food stores or again, on Amazon.
Is Vegan fattoush suitable for vegetarians?
Yes, this is a vegan recipe so it’s also suitable for vegetarians as there are no animal products in this recipe. However, if you’re cooking for someone who eats cheese you could add some vegetarian crumbled feta cheese or grilled halloumi to this recipe and it would still be vegetarian.
When cooking for someone who is vegetarian you should always check all of your ingredients labels to make sure that they are suitable for vegetarians. Don't forget to check anything extra that you intend to serve the recipe with.
Is Vegan fattoush gluten-free?
This recipe contains croutons made from pitta bread, so it isn’t a gluten-free recipe. However, pitta bread is the only ingredient with gluten. So if you swap the pittas for a gluten-free pitta or flatbread then this recipe will be suitable for someone who doesn’t eat gluten.
Many supermarkets in the UK offer gluten-free alternatives to flatbreads, pittas and wraps. You can usually find them on a ‘free from’ aisle or alongside the rest of the bread. Outside of the UK, you can find gluten-free pitta on Amazon.
If you can’t find any gluten-free pitta bread, any other gluten-free flatbread will work just as well. There are also some brands of gluten-free ‘pitta chips’ available online or in stores. Pitta chips are just fried pieces of pitta bread, so it’s basically like buying premade croutons.
When you’re cooking for someone with gluten intolerance it’s important to double-check all of your ingredients labels to make sure that they are gluten-free. Remember to check anything extra that you intend to serve with your fattoush.
Is Vegan fattoush keto-friendly?
A ketogenic diet limits you to 20g of carbs a day. This limit encourages your body to run on fat and protein and can help regulate blood sugar, which is why the ketogenic diet is recommended for people with certain types of diabetes or epilepsy.
So if you leave out the pitta croutons, then this recipe is great for a ketogenic diet.
However, one other thing to watch out for is the number of tomatoes and peppers in the portion you serve.
A whole vine tomato contains around 5g of carbohydrates and a whole pepper contains 6g. So if you’re making this for someone on a ketogenic diet you should give them a portion with fewer tomatoes and peppers so they don’t eat too much of their daily carbohydrate limit.
Is Vegan fattoush healthy?
Yes, this vegan fattoush recipe is full of raw vegetables so it’s a perfect healthy lunch or side dish. As it’s a vegan recipe there are no animal-derived products and the only fat comes from the oil, so it’s also a low-fat recipe.
Healthy is always a relative term, so make sure you eat this as part of a balanced diet that provides you with enough protein and vitamins.
Is Vegan fattoush safe to eat while pregnant?
Yes, there’s nothing in this recipe that would be of concern for a pregnant person.
However, when you’re preparing a salad you should make sure to wash your salad and herbs very well, as bacteria like salmonella can be present on salad leaves.
Salmonella can cause food poisoning, which might be particularly severe for someone in a high-risk group (pregnancy, older people, young children).
So make sure that all of your ingredients are in good condition and you prepare your fattoush safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Vegan fattoush?
If you’re vegan or you’re making this recipe for someone who is vegan, then this recipe would be perfect with falafel, another popular dish from the Levant. Falafel is made from chickpeas, which are a great source of plant-based protein, so it’s an ideal main meal for a vegan. A spiced grilled aubergine would also go really well with fattoush.
Fattoush is often paired with grilled halloumi cheese, so if you’re vegetarian this could be a good option. Just make sure you use vegetarian halloumi, as some cheese can contain rennet which is an animal-derived product.
If you aren’t vegan or vegetarian, then this dish would be great with roasted or barbecued meat. Fattoush is often served with grilled meat or fish, so you could even try it with my roast chicken with Mediterranean veg recipe.
How should I store Vegan fattoush? Can I make Vegan fattoush ahead?
I wouldn’t recommend storing your fattoush. It’s only a quick recipe and it’s best to make it fresh because as soon as you add lemon juice to your salad leaves the citric acid in the lemon will begin to break down the salad leaves. Equally the moisture in the salad will cause your croutons to go soggy and melt.
So if you leave a perfectly made fattoush in the fridge for even more than a few hours, it will just end up a soggy melting mess. However, you could store all of your salad elements separately to keep them fresh.
For example, you could pre-chop your salad leaves and vegetables and store them in an airtight container in the fridge. They should remain fresh and tasty for a couple of days as long as you don’t add the dressing to the salad/veg.
Then you could make the dressing and store it in a jar or sealed container alongside the salad in the fridge. The croutons can be made ahead too, only they won’t need to be stored in the fridge, as this will most likely make them soggy. Just keep your croutons in a sealed container in a cupboard.
Then when you want to serve your fattoush, just mix everything together and it’s ready. This is an ideal method if you want to make a bulk batch that you can keep dipping into throughout the week.
How long will Vegan fattoush keep?
As I said above, your fattoush won’t keep if you store it as a complete dish. So it’s best to store it as above. As long as you keep your ingredients as directed above in sealed containers, the salad and veg will last for 2 days, the croutons will last for a week and the dressing for 2 weeks.
Can I leave Vegan fattoush out on the counter?
No, if you leave your fattoush out on the counter it will wilt and the salad leaves will most likely turn into a slimy mess.
Can I make these Vegan fattoush in a different quantity?
Yes, if you want to make more of this recipe then go ahead. This vegan fattoush is a salad, so the only cooking involved is for the croutons, meaning there isn’t much in the way of temperature or cooking time to change.
I have a really easy to use tool in the recipe card below that can help you change the portion size. That means you can still get the right quantity of salad dressing and croutons for your fattoush without having to work out the ratios yourself.
Just scroll down to the recipe card and click on the ‘servings’ size number. When you click on the number a little slider will pop up. You can then move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
As this is a salad it won't matter too much if you want to add some extra bits. So if you love peppers or radishes and want to add more, feel free!
Can I make Vegan fattoush in a stand mixer such as a KitchenAid or Kenwood Mixer?
No, this is a chopped salad so there’s no need to use a stand mixer to make your fattoush. While the recipe calls for you to whisk together your salad dressing ingredients, it’s not enough whisking to warrant using a stand mixer.
Can I make Vegan fattoush with a food processor?
No, there’s no need to use a food processor for this recipe. If you did you’d end up with a lettuce and radish smoothie!
How can I make sure my Vegan fattoush turns out perfectly?
If you want to make sure your vegan fattoush turns out perfectly you’re in luck because it’s super easy. As long as you chop your veg and salad leaves up and add dressing and croutons it will be a perfect vegan fattoush.
Feel free to chop the salad to the size you prefer, some people like chunkier veg or thinner veg, it’s really your preference!
I would advise you not to wait too long before serving your fattoush, as the lemon juice can cause the salad leaves to wilt and melt the longer it is left.
Why did my Vegan fattoush turn out wet and soggy?
If your fattoush is wet and soggy then it may be because you’ve left it sitting for too long and salad dressing and the lemon juice have caused the croutons to melt and the leaves to wilt. So it’s always best to make this just before serving it so you get a nice crisp salad with the right amount of salad dressing and juicy tomatoes.
How can I add/change the flavours in this Vegan fattoush?
If you want to add to or change the flavours in this vegan fattoush there are so many options. Feel free to add any herbs or spices you like. Common Levantine spices like cinnamon, nutmeg and allspice could be a good addition. Or you could add extra herbs like mint or coriander.
As I mentioned above, sometimes fattoush is made with pomegranate molasses. So you could add some pomegranate molasses for an extra tangy flavour, or you could even add fresh pomegranate seeds for some extra colour and flavour.
A lot of Levantine dishes include nuts and seeds, so adding some toasted nuts (walnuts or almonds) would really complement this dish with some nice contrasting texture. Nuts and seeds are also a great way to add some plant-based protein, which is important for vegans.
What is the origin of fattoush?
Fattoush originated in the Levant region (Eastern Mediterranean to Western Asia), and some historians believe that it specifically came from Northern Lebanon. It’s thought that the recipe was designed to make old stale bread taste good again, and it’s still a perfect way to bring new life to old pitta bread or flatbreads.
What does fattoush mean in Arabic?
The word fattoush comes from a mixture of dialects that were spoken in the Levant, known as Levantine Arabic. So in several languages throughout the region, it essentially translates to ‘crushed’ or ‘crumbs’. This is because it was named after the way the salad originally used old stale bread (or crumbs) for croutons.
What is the difference between fattoush and tabbouleh?
Fattoush is one of the most popular dishes in the Levant, so you may have seen it on a menu before at Mediterranean or Middle Eastern restaurants. Other staple Levantine dishes include hummus, baba ganoush (aubergine dip) and tabbouleh.
Tabbouleh is similar to fattoush in that it’s a chopped salad seasoned with lemon juice and often sumac. However, it’s more heavy on fresh chopped herbs like parsley and mint. It also contains bulgar wheat, which is like a slightly bigger couscous.
Print this vegan fattoush recipe
Vegan Fattoush
Ingredients
For the dressing
- 4 tbsp olive oil
- 1 lemon juice (approx 2 tbsp)
- 1 tsp sumac optional
- small bunch (Small bunch) parsley leaves finely chopped
- Pinch salt and black pepper
For the pitta croutons
- 3 pittas split and then cut into 2.5cm (1 inch) squares
- 2 tbsp olive oil
- salt and black pepper
For the salad
- 1 romaine lettuce chopped into 2.5cm (1 inch) pieces
- 4 vine tomatoes deseeded and cut into strips
- 1 green peppers deseeded and cut into 2.5cm (1 inch) pieces
- 1 cucumber quartered lengthways and sliced
- 6 radishes thinly sliced
- ½ red onion thinly sliced
Equipment
- Large nonstick baking tray
- Serving dish
Instructions
Make the dressing
- Put the oil, lemon juice, sumac and a pinch of salt and pepper in a small bowl. Whisk together.
- Add the parsley, stir and set aside to allow the flavours to develop while you prepare the salad.
Make the pitta croutons
- Preheat the oven to 180C (200C fan).
- Spread the pitta pieces in a tray - don’t overcrowd as this will prevent them from crisping up.
- Toss in the olive oil, salt and pepper to coat evenly.
- Bake for 10-15 minutes until golden and crisps, shaking occasionally to ensure everything is toasted.
- Set aside to cool completely.
Assemble the salad
- Place the lettuce, peppers, radish, tomatoes, onion and cucumber in a bowl.
- Pour on the dressing, add the croutons and toss everything together until well combined.
- Transfer to a serving plate and serve.
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