{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Whole-wheat pita fattoush with chickpeas",
 "description": "A summer lunch salad of romaine, cucumber, tomato, radish and herbs with toasted whole-wheat pita and a few chickpeas in a lemon and olive oil dressing, with lemon zest where sumac usually goes.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "2 whole-wheat pitas (6½ inches), torn in bite-size pieces",
  "½ cup (82 g) no-salt-added chickpeas, drained and rinsed",
  "juice of 2 lemons (about 6 tbsp)",
  "2 tsp grated lemon zest",
  "3 tbsp olive oil",
  "1 tsp garlic powder",
  "½ tsp salt",
  "¼ tsp black pepper",
  "4 cups shredded romaine (1 small head)",
  "1 cucumber (8¼ inches), with the peel, halved lengthwise and sliced",
  "2 medium tomatoes, chopped",
  "1 cup thinly sliced radishes",
  "3 medium scallions, thinly sliced",
  "1 cup chopped flat-leaf parsley",
  "¼ cup chopped fresh mint"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 400 °F. Spread the torn pita on a baking sheet with no oil. Bake 8 to 10 minutes, stirring once, until the pieces are dry, crisp and deep gold. Cool them on the pan; they crisp more as they cool."
  },
  {
   "@type": "HowToStep",
   "text": "In a big bowl, whisk the lemon juice, zest, olive oil, garlic powder, salt and pepper."
  },
  {
   "@type": "HowToStep",
   "text": "Add the radishes, scallions, parsley and mint to the bowl and stir; the radishes pink up a little in the lemon."
  },
  {
   "@type": "HowToStep",
   "text": "Add the romaine, cucumber, tomatoes and chickpeas and fold until everything shines."
  },
  {
   "@type": "HowToStep",
   "text": "Add the cooled pita last and toss once or twice. Serve right away, while the pita still crunches, in four bowls (about 3½ cups each)."
  },
  {
   "@type": "HowToStep",
   "text": "To pack for lunch, carry the pita in its own bag and stir it in at the table. Eat within 2 hours at room temperature, or within 1 hour above 90 °F; otherwise keep it cold. The dressed salad without pita keeps in the fridge (our kitchen practice; we hold no published source for it yet) and the pita goes in fresh."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "262 kcal",
  "proteinContent": "7.8 g",
  "carbohydrateContent": "35.9 g",
  "fatContent": "11.8 g",
  "saturatedFatContent": "1.6 g",
  "sugarContent": "at least 6.9 g (1 row carries no value)",
  "sodiumContent": "460 mg",
  "fiberContent": "7.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/fattoush.jpg",
 "imageAlt": "Salad of shredded romaine, sliced cucumber, chopped tomato, sliced radishes, scallions, parsley and mint with toasted whole-wheat pita pieces and a few chickpeas, in a bowl",
 "url": "https://asharedpalate.com/fattoush"
}