Fiber-Rich Fattoush Salad
Added water as the day ends allows the body’s digestion to do its work.
Makes 6 servings
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 lb Persian cucumbers, quartered lengthwise, thinly sliced crosswise
2 baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-in strips
2 cups (loosely packed) flat-leaf parsley leaves
1 cup fresh mint leaves
2 cup chickpeas
3 tbsp fresh lemon juice
1 tbsp pomegranate juice
2 small garlic cloves, minced
2 tsp white wine vinegar
1/2 tsp dried mint
3/4 cup extra-virgin olive oil
Pinch of kosher salt
Mix all ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed.
Combine juices, garlic, vinegar, and dried mint in a small bowl. Whisk in only slowly until well blended.
Optional: Add a pinch of salt.