- 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)
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.
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.