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PREPARATION INSTRUCTIONS.
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Combine 1/2 cup olive, lemon juice, lemon zest and chopped garlic, set aside.
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Cut pita bread into small pieces and toast under a broiler until they are crispy, set aside.
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Add and toss with the chickpeas salt and pepper to taste, set aside.
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Sprinkle a little cinnamon powder on the artichokes, set aside.
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Combine chopped cilantro, mint and a small amount of cinnamon powder in a small bowl, then dip cheese wedges in the mixture, coat on all sides, then cut each wedge into two or three pieces and set aside.
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INSTRUCTIONS.
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In a large bowl add the salad greens, cucumber, grape tomatoes, pit less olives, parsley, toss and set aside in a nice sized serving dish.
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Add on top of the salad greens & vegetables the chickpeas, cheese wedges and crisp bread.
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Pour over all the salad greens and vegetables the olive oil and lemon juice mixture including some on the crispy pita bread as well.
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Finally, drizzle a small amount of tahini sauce around the edge of the dish.
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Enjoy.
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NOTES.
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Add the toasted pita bread at the end so it remains crispy.
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Khoubz Arab bread can also be substituted for the pita bread.
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You can also add coarsely ground sumac or zahtar seasoning and/or crumpled up feta cheese.
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Also, this Fattoush bread salad can be added to a nice individual plate of Hummus as well.
