Fattoush

Cut pita bread into triangular pieces. Heat 2 tbsp olive oil in a skillet over medium heat and fry the bread pieces in batches until golden and crispy, about 2–3 minutes per side. Alternatively, brush with oil, sprinkle with salt, and bake at 375°F for 8–10 minutes. Drain on a paper towel and set aside.

Wash and chop the romaine lettuce into bite-sized pieces. Dice the tomato, cucumber, and bell pepper; thinly slice the red onion. Chop the fresh mint and parsley. Place all vegetables in a large bowl.

In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp tahini, minced garlic, and salt and black pepper to taste. Whisk until emulsified and creamy.

Pour the dressing over the vegetables and herbs in the large bowl. Toss gently to combine. Add crispy pita chips and toss again lightly to avoid breaking them up too much. Sprinkle with sumac if desired. Serve immediately while pita chips are still crispy.