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First, rehydrate the Sumac by adding it to a small bowl with 2 tbsp Hot Water. Let sit for 5-10 minutes.
In the meantime, cut the Pitas into small (crouton-sized) squares and bake:
Air-Fryer: Bake at 350F for 7 minutes (recommeded)
Bake at 400F for 10-15 minutes, stirring occasionally. You can also drizzle the chips with a bit of Oil, if desired.
While the Pitas are baking, cut and prepare the rest of the Salad ingredients.
Next, prepare the Creamy Sumac Dressing by adding the rehydrated Sumac (water and all) and the remaining dressing ingredients into a high-speed blender for 30 seconds. I’d suggest starting with ¼ cup of water, then adding more in 1 tbsp increments if you’d like your dressing to be thinner.
Toss the Salad mixture with as little or as much of the dressing as you’d like, then divide equally into bowls. Top with Pomegranate Seeds and the warm toasted Pita Bread pieces.
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