Fattoush Salad with Seedy Pecan Croutons

Fattoush Salad with Seedy Pecan Croutons
  • Yield: 3 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 20 Mins.
  • Note: For food safety, gently rub produce under cold running water. 


  • Pecan Croutons
  • 1 cup Fisher® Chef’s Naturals Pecan Flour
  • 2 tablespoons flaxseed meal
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 lemon, zested and juiced (save half of zest and all of juice for dressing)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 3 tablespoons water
  • Dressing
  • 1/3 cup olive oil
  • 2 tablespoons honey (substitute agave or maple syrup)
  • 1/4 teaspoon salt
  • pepper to taste
  • Salad
  • 2 romaine hearts, chopped (can substitute iceberg lettuce)
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 persian cucumbers, cut into bite-size pieces
  • 1/2 pint cherry tomatoes, halved
  • 1/3 cup feta cheese, crumbled
  • 1/4 red onion, sliced


  1. For Croutons:-Preheat oven to 350°F
    -In a large bowl, stir together all ingredients (including half of lemon zest) except water. Pour in water, and stir until moistened and clumps begin to form.   
    -Pour mixture onto parchment-lined baking sheet, leaving some larger clumps. 
    -Bake for 20 minutes. Do not stir or touch until cooled.  
  2. For Dressing: 
    -Whisk all ingredients (including remaining half of lemon zest and lemon juice) together in a bowl. 
  3. For Salad: 
    -Toss all ingredients together in large bowl.
    -Divide among serving bowls. Top with pecan croutons and drizzle with dressing.  

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