T.W.O. first discovered fattoush salad at a great lunch spot in San Francisco called Blue Barn! The restaurant offers many kinds of salads and sandwiches, but the fattoush salad was our favorite. This salad is a variation of your traditional Greek salad – It has many of the same ingredients, but includes pita chips, parsley, mint and garbanzo beans. It’s delicious and makes for a great lunch or dinner dish!
For the salad:
-Mix of romaine and kale lettuce
-Garbanzo beans, rinsed
-Cherry tomatoes, sliced in half
-Persian cucumbers, sliced
-Red Onion, chopped
-Kalamata olives, chopped
For the dressing:
-1/4 cup olive oil
-1 cup lemon juice
-1 teaspoon cumin
-1 garlic clove, chopped
-Salt and Pepper
Preheat oven to 415°F. Cut the pita bread into small squares and toss in olive oil, salt and pepper. Spread the pita bread on a cookie sheet lined with parchment paper. Bake in oven for 15 minutes, making sure to flip the pita bread over halfway through so they cook evenly. Take the pita chips out of the oven and set aside.
Next, chop the salad into small pieces. Next add in the garbanzo beans, tomatoes, cucumbers, red onion, olives, mint, parsley, and cheese.
Add in the pita chips.
Toss the ingredients with the dressing. Make sure to add in the dressing right before serving so the pita chips don’t get soggy.
It’s time to eat!
One of T.W.O. ‘s favorite proteins to experiment with is chicken because it is eaten more often than any other protein and can get very old if you don’t switch it up! So T.W.O. decided to create a spin on chicken Parmesan and bruschetta by creating a dish using chicken, a garbanzo bean salad, and burrata! Whether it is for a dinner party, family gathering or weeknight meal, you will find this dish to be easy but most of all- gastronomical!
– 2 boneless, skinless chicken breasts
-1 can of garbanzo beans
-Favorite pasta sauce
First, chop garlic and basil and place in a mixing bowl. Next, add garbanzo beans, pasta sauce and fresh ground pepper. You want to add enough sauce just to cover the garbanzo beans and create a little liquid. Let this mixture marinade for about 20 minutes in the refrigerator.
While the garbanzo bean salad is marinating, start the grill. Season the chicken with salt and pepper. Place chicken onto grill and cook for about 20-25 minutes or until done. Meanwhile, turn on your oven to 425° and take the garbanzo bean salad out of the refrigerator. When the chicken is done, place the chicken breasts into a Pyrex and top with the garbanzo bean salad. (You will have left over salad if you only use 2 chicken breasts, but it makes for a great side dish or snack while cooking!)
Put the Pyrex into the oven for 3-5 minutes. Next, place the burrata cheese over the garbanzo bean salad and put in the oven.
Allow the cheese to melt for about 2 minutes and then turn the oven on broil. Let the dish broil for about 2 minutes, or until the cheese gets a little brown. Once this is done, take the chicken out of the oven and get ready to serve!