Fattoush

A Levantine bread salad that becomes a full meal with a tin of chickpeas and some crumbled feta. Crisp pieces of toasted or fried pitta soak up a lemon and olive oil dressing sharpened with sumac and, ideally, a spoonful of pomegranate molasses, over cucumber, tomato, radish, herbs and, in Palestinian kitchens, lemony purslane. It is one of the quickest here, about twenty minutes, and toasting the pitta rather than frying it keeps it lighter without losing the crunch. The bread is the catch for packing: it softens within an hour of dressing, so carry it and the dressing separately and combine at the desk. Roasting the chickpeas with a little cumin adds protein and a second layer of crunch.