Fava Bean & Pea Fattoush
on Apr 04, 2016, Updated Jun 29, 2023
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With the expected toasted pita bread, this fava bean & pea fattoush is a spring/summer twist on the classic Middle Eastern bread salad.
Last weekend’s weather in Chicago was a little bit of everything—cold, warm, rain, sunshine and even snow.
That’s pretty typical for early April.
And for May and sometimes even June.
Every year the chill feels like it is never ending.
Deciding what to eat is a serious challenge.
One moment I am craving a hearty bowl of soup, but the next minute I want something crisp, green and refreshing.
The good news is that there is no wrong choice especially when you have so many options.
I need to accept that we are in that back and forth gap between winter and spring.
Two pink-blossomed trees that in our neighborhood are the annual sign that gives me hope that things are about to change.
Plus at the grocery I spotted more encouraging signs in the produce section: rhubarb, fava beans and peas!
This is when I can’t hardly contain my excitement.
The result is this fava bean & pea fattoush, a seasonal version of a Middle Eastern bread salad with toasted pita.
How To Make Fava Bean & Pea Fattoush
Toasted pita is a must for fattoush.
First, I preheat the oven to 375 degrees F, so I can toss torn pita with olive oil, sumac, salt and pepper.
I like using whole wheat pita because I think it has more flavor.
While the pita is in the oven, I start working on the fava beans getting them out of their pods.
Then I cook them quickly in boiling salted water before shocking them in a bowl of ice water.
Finally, I pop the fava beanss out of their inner skins.
I use that same pot of boiling water to cook the peas, too.
In a large bowl, I combine the fava beans, peas, sliced scallions, baby spinach, arugula and chopped parsley.
After that, I whisk together the lemon vinaigrette and stir it into the salad.
The last step is to fold in the toasted pita bread.
Fava Bean & Pea Fattoush
- 2 whole-wheat pita rounds roughly torn
- 1 tablespoon plus 1 teaspoon olive oil
- 1/4 teaspoon sumac
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-1/2 pounds fava beans in their pods
- 3/4 pound fresh peas in their pods
- 1 scallion sliced on the bias into 1/4-inch pieces
- 2 ounces baby spinach & arugula
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Preheat the oven to 375 degree F.
- Place the pita bread in a single layer on a sheet pan. Toss with 1 tablespoon olive oil, and half the sumac, salt & pepper. Bake 15-18 minutes until golden brown and toasted.
- Remove the fava beans and peas from their pods. Discard the pods and keep the fava beans and peas separated.
- In a large saucepan, cook the fava beans in boiling salted water for 3-4 minutes until tender. Using a slotted spoon, transfer them to a medium bowl of ice water. Once the fava beans have cooled, remove their skins.
- In the same saucepan of boiling salted water, cook the peas for 2 minutes until tender. Using a slotted spoon, transfer them to a small bowl of ice water to cool.
- In a large bowl, combine the fava beans, peas, scallions, baby spinach & arugula and parsley.
- In a small bowl, whisk together the lemon juice with the remaining olive oil, sumac, salt and pepper. Toss the vinaigrette and lemon zest into the bowl with fava bean-pea mixture. Add the toasted pita bread. Season to taste.
Nutrition information is automatically calculated, so should only be used as an approximation.