Step 1

To make the toasted pita chips, cut the pita pocket in half, then pull apart the pocket so it is just one layer. You can cut them into triangles or leave them whole and break them apart after they are toasted. Place on a parchment-lined sheet pan. Brush or spray with olive oil (just the top side is fine) and sprinkle with sesame seeds and salt. Bake in the middle of the oven until crisp and perfectly golden, 10-15 minutes. The time will depend on the thickness of the pita so watch carefully. You’ll need two cups of pita chips for this recipe. Feel free to do this 1-2 days ahead.

Step 2

Chop the veggies and herbs and place them all in a large bowl ( leave out the lettuce and pita). Add the dried mint, olive oil, vinegar, lemon zest, half of the sumac, and the pomegranate molasses. Season with salt and pepper and toss well.

Step 3

Whisk the yogurt, tahini, garlic, lemon, and pinch of salt and pepper in a small bowl.

Step 4

When ready to serve, add the chopped lettuce and toasted pita chips to the salad and toss to combine. Taste and adjust salt and lemon to taste.

Step 5

spoon a few tablespoons of yogurt tahini sauce onto a plate and swirl with the back of a spoon. Top with a mound of Fattoush Salad. Sprinkle with more sumac fresh herbs,  and drizzle olive oil around the plate if you like. Serve immediately.