A traditional fattoush is made from tomatoes, cucumbers, and stale pita bread that is toasted and crumbled up to provide a lovely texture to the salad. You can think of it like a Middle Eastern version of a panzanella salad. Here, I’ve used chick peas and tossed them with the usual flavorings, which bulks it up and makes it a more substantial side dish. Many will say it is not a fattoosh without crispy pita. I give it as an option here, allowing you to choose to have this salad be gluten-free if desired.

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Chickpea Fattoush

Prep Time 15 minutes mins

Cook Time 15 minutes mins

A traditional fattoush is made from tomatoes, cucumbers, and stale pita bread that is toasted and crumbled up to provide a lovely texture to the salad. You can think of it like a Middle Eastern version of a panzanella salad. Here, I’ve used chickpeas and tossed them with the usual flavorings, which bulks it up and makes it a more substantial side dish. Many will say it is not a fattoosh without crispy pita. I give it as an option here, allowing you to choose to have this salad be gluten-free if desired.

5 from 1 vote

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Course Salad

Servings 6

Ingredients

 

For the salad:

• 1 pound heirloom tomatoes, (2 medium tomatoes)
• 1 cup yellow cherry tomatoes, large ones halved
• 2 Persian cucumbers, or ½ of an English cucumber
• ½ small white onion, chopped coarsely
• ¼ cup Italian parsley, chopped
• 1 teaspoon sumac
• 1 cup canned chickpeas, rinsed and drained
• ½ teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• a handful of lightly crushed pita chips

Dressing:

• ½ lemon juiced
• 1 tablespoon white wine vinegar
• 2 garlic cloves, grated finely
• 1 teaspoon dried mint
• ¼ cup plain Greek yogurt
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• 2 tablespoons extra virgin olive oil

Instructions

 

• Preheat your oven to 425 F.
• Toss the chick peas with a tablespoon of olive oil and ½ teaspoon of salt. Place on a parchment lined sheet pan and bake for 15-20 minutes, until browned. Remove from the oven and allow to cool.
• Make the dressing directly in the serving bowl which you will use. Squeeze the lemon juice into the bowl and add the vinegar and grated garlic. Allow it to sit for a few minutes, then stir in the dried mint, yogurt, salt and pepper, and olive oil. Taste for seasoning and add more salt if needed.
• Slice the large heirloom tomato into wedges and add it to the bowl, along with the yellow tomatoes and chick peas. Smack the cucumbers with the side of your knife, then cut into cubes and add it to the bowl. Stir everything together, including the pita chips if using, then sprinkle with the sumac and top with the parsley. Drizzle with a little more olive oil and serve.

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