Ingredients

• 2 rounds sprouted grain flatbread or multigrain tortillas
• 2 cups diced English cucumber
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped red onion
• 5 medium-sized radishes, finely chopped
• 2 med-sized tomatoes, seeded and finely chopped
• 1 green bell pepper, finely chopped
• 1 T. sumac or Za'atar
• 1/4 cup fresh lemon juice
• 3 T. extra-virgin olive oil
• 1/4 t. sea salt

Directions

1. preheat oven to 400F. Brush the flatbread rounds lightly with olive oil and plance them on an 11-x-7-inch baking sheet. Toast in the oven for 10 min or until crisp.

2. In a large bow, combine the cucumber, parsley, onion, radishes, tomatoes, and bell pepper. Sprinkly the vegetables with sumac.

3. In a small bowl, whisk together the lemon juice, oil, and slat until emulsified. Pour the dressing over the salad and toss well.

4. Coarsely tear the toasted flatbread rounds into peices. top the slad with pieces of flabread and serve.

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