Fava beans add a creamy heft to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. This fattoush recipe first appeared with the 2015 SAVEUR 100 item Salad All Day.

Yield: serves 2-4
Time: 30 minutes


  • One 8-in. pita bread
  • ¼ cups olive oil, plus more for brushing
  • ½ tsp. ground cumin
  • 1 cup fresh or frozen fava beans
  • 1 cup mint leaves, coarsely chopped
  • 1 cup parsley leaves, coarsely chopped
  • ¾ cups pomegranate seeds
  • 4 red radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • Juice of 1 lemon
  • ½ tsp. sumac
  • Flaky sea salt
  • Plain full-fat Greek yogurt, for serving (optional)


  1. Heat the oven to 375°F. Place the bread on a parchment-lined baking sheet and brush lightly with water; bake until slightly crisp, about 10 minutes. Brush the toasted bread with olive oil, sprinkle with cumin and set aside until cool enough to handle. Tear the pita into 1-inch pieces.
  2. Bring a small pot of water to a boil. Add the beans and cook for 2 minutes; drain the favas, discarding the cooking liquid, then immediately transfer to a bowl of ice water until cold. Drain again, and pop the beans from their skins; coarsely chop the beans and transfer them to a medium bowl. Stir in the remaining oil, the mint, parsley, pomegranate seeds, radishes, onion, and lemon juice. Add the reserved bread, sumac, and salt to taste; toss to combine. Serve at room temperature with yogurt on the side if desired.

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Photography by Matt Taylor-Gross

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