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Bowl of fattoush salad with baby spinach greens, tomatoes, kalamata olives, cucumbers, crispy chickpeas and crisp pita bread pieces.
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Simple Fattoush Salad with Crispy Chickpeas Recipe

A bread salad of pita bread pieces, cucumber, tomatoes, kalamata olives, red peppers and baby spinach greens, tossed in a vinaigrette.
Course Salad, Salad Main Dish
Cuisine Middle Eastern
Keyword fattoush, fattoush salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 433.6kcal
Author Susan Pridmore

Equipment

Ingredients

Fattoush

  • 2 slices pita bread
  • 3 tablespoons extra-virgin olive oil divided
  • 1 cup cooked chickpeas or if you already have Roasted Chickpeas
  • ½ teaspoon kosher salt divided
  • ½ teaspoon ground cumin
  • 4 medium red peppers stemmed, seeded and chopped
  • 1 English cucumber diced (about 1 ½ - 2 cups)
  • 1 ½ cups halved grape tomatoes
  • ½ cup halved kalamata olives
  • ½ cup sliced green onions including a few inches of the green stalks
  • ¼ cup coarsely chopped fresh mint
  • ¼ cup coarsely chopped Italian parsley
  • 4 cups baby spinach greens

Vinaigrette

  • 1 lemon juiced
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon minced garlic
  • ¼ teaspoon sugar or to taste
  • ¼ teaspoon kosher salt or to taste
  • ⅛ teaspoon ground black pepper

Instructions

Fattoush

  • Sauté the pita bread. Tear the pita into pieces that are around 2 inches in size. Heat a skillet over medium heat, and lightly oil.
    Add the pita pieces and add a little more oil over the tops of the bread pieces. Sprinkle with salt and pepper. Sauté until lightly toasted. (Depending on how dry the pita is, you may use up to 2 tablespoons of olive oil. If the pita is fresh, you won't need as much oil.)
  • Make Crispy Chickpeas. Either roast chickpeas up in the oven using this method, or toast them in a skillet. Heat up 1 tablespoon of olive oil in a small skillet and add the chickpeas, salt, and cumin. Sauté until crispy, moving the chickpeas around the pan. This takes ~ 7 minutes.
    Note: The skillet method is fastest, but requires more attention so they don't burn.
  • Prep, dress and toss. Prep the vegetables and make the dressing. Chop the herbs.
    Toss the baby spinach greens, vegetables, roasted chickpeas, herbs and toasted pita together in a large bowl with ½ of the dressing. Add more dressing as desired.

Vinaigrette

  • Mix together all of the ingredients in a small bowl, except the olive oil.
  • Gradually whisk in the olive oil.

Nutrition

Calories: 433.6kcal | Carbohydrates: 23.9g | Protein: 7.9g | Fat: 36.6g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23.8g | Cholesterol: 16.7mg | Sodium: 1048.7mg | Potassium: 677.2mg | Fiber: 7.1g | Sugar: 9g | Vitamin A: 4799IU | Vitamin C: 189.9mg | Calcium: 174.3mg | Iron: 2.9mg