Chickpea Fattoush Salad

Chickpea Fattoush Salad is full of tangy lemony Middle Eastern goodness and on the table in 15 minutes – you are going to love this fresh summer salad!

I’m pretty sure I mentioned my love of meal sized salads before when I shared my Gado Gado recipe, and my love for this Chickpea Fattoush Salad with Chickpeas is just as large.

Fattoush salad is a Middle Eastern bread salad made with toasted bread, greens, and other vegetables. It’s usually eaten as a side or appetizer, but we wanted to bulk it up and make it a main meal, so we added chickpeas for protein. For greens we used a mixture of red leaf lettuce and arugula because that was what we had on hand, but feel free to use whatever greens you prefer.

This salad is absolutely perfect for summer: crisp lettuce, cool refreshing cucumber, full of bright beautiful colours and easy to make with ingredients you may already have at home, with the exception of sumac. If you don’t already have sumac in your pantry, don’t skip it – it is the highlight of this salad! It adds a slightly sour taste which plays very well with the zesty lemon juice, and really is the ingredient that makes this dish special, and something that you will want to make over and over again this summer.

Ingredients for Chickpea Fattoush Salad:

• Lettuce
• Chickpeas
• Pita bread
• Cucumber
• Radish
• Cherry tomatoes
• Olives
• Red onion
• Parsley
• Olive oil
• Lemon juice
• Garlic
• Sumac
• Cinnamon

How to Make Chickpea Fattoush Salad:

1. Heat your oven to 400℉. Cut the pita bread into bite sized strips and spread out on a baking sheet. Bake in the oven until crispy about 5 minutes or so depending on the freshness of the bread. Mine were already a few days old, so they toasted pretty quickly.
2. To make the salad dressing combine the olive oil, lemon juice, garlic, salt, sumac and cinnamon in a small jar. Shake to mix.
3. Add all the salad ingredients to a bowl with about 2/3 of the salad dressing. Toss well to combine and enjoy!

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Fattoush Salad with Chickpeas

fattoush salad with chickpeas and a tangy lemon sumac dressing

Course Main Course

Cuisine Middle Eastern

Keyword chickpea salad, fattoush salad, middle eastern salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 2

Calories 473 kcal

Author Courtney

Ingredients

For the salad:

• 4 cups mixed greens
• 1/2 cup chopped parsley
• 2 tbsp chopped mint
• 1/4 cup sliced olives
• 4 radish thinly sliced
• 1/2 pint cherry tomatoes quartered
• 1/4 red onion thinly sliced
• 1 whole wheat pita cut into strips and toasted
• 1/2 cucumber sliced and quartered
• 3/4 cup chickpeas

For the dressing:

• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 1 clove pressed garlic
• 1 tsp salt
• 1 tsp ground sumac
• 1/4 tsp cinnamon

Instructions

1. Heat your oven to 400℉. Cut the pita bread into bite sized strips and spread out on a baking sheet. Bake in the oven until crispy about 5 minutes or so depending on the freshness of the bread. Mine were already a few days old, so they toasted pretty quickly.

2. To make the salad dressing combine the olive oil, lemon juice, garlic, salt, sumac and cinnamon in a small jar. Shake to mix.

3. Add all the salad ingredients to a bowl with about 2/3 of the salad dressing. Toss well to combine and enjoy!

Recipe Notes

This recipe does not use all the dressing - it should take about 2/3 of it to dress the salad.