Naan fattoush with yogurt dressing

Healthy and easy meatless fattoush salad made with whole-wheat naan, protein-rich white beans and a tangy Greek yogurt dressing. 

My immediate need for fast and easy meals does not seem to be going away, given our slow local move.

Why so slow? Well, in addition to the fact that The Ninj is "the movers" this time, what started as a couple of paint touch-ups on a couple of walls has turned into a repainting of almost all the interior walls and ceilings. Done solely by me and Mr. Ninj.

(Have you ever painted a ceiling? No? Take my advice: Don't. Not if you like living without a stiff neck.)

So, needless to say, I don't have as much time for dinner prep as I'd like. Which means I've been turning quite a bit to salads -- because one cannot eat from the slow cooker every day, right?

However, at this time of year, before farm- and garden-fresh produce is plentiful, tasty salads can be a challenge.  I love bread salads because they're hearty and not totally dependent solely on vegetables for their awesomeness; they're like croutons turned up to 11. And I'm practically addicted to naan, so I decided to use it in a riff on fattoush, a meatless Mediterranean salad traditionally made with pita.

This healthy fattoush  is made with whole-wheat naan and is packed with protein-rich white beans in addition to the usual greens and veggies.

Plus it's got a tangy Greek yogurt dressing, flavored with nutty tahini, cumin and oregano for some real Mediterranean flavor. And some creamy feta cheese to top it all off.

Now, while the version of this naan fattoush I'm sharing with you is meatless, I have been known to throw leftover cooked chicken into it as well. You know, because I just can't stay away from being The Meatasaurus for very long.

Are you a fan of bread salads? What's your fave? Leave a comment: The Ninj wants to know.

Naan Fattoush with Yogurt Dressing

(adapted from Eating Well)

Ingredients:
1/3 cup plain non-fat Greek yogurt
2 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 clove garlic, minced
1 romaine lettuce heart, sliced into ribbons
1 small cucumber, quartered and chopped
1 cup halved grape tomatoes
1 cup (about half a can) cannellini or other white beans, rinsed
1 whole-wheat naan flatbread, cut into bite-sized pieces
1/3 cup crumbled feta cheese

Directions:
Whisk together the first 9 ingredients (yogurt through garlic) in a large bowl -- add a little more water to thin the dressing if it's too thick for your taste. Add the remaining ingredients and toss gently to coat. Serves 2-3.

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