Home » Fattoush: A Flavorful Middle Eastern Salad

Fattoush: A Flavorful Middle Eastern Salad

Fattoush is a Middle Eastern hearty “salad” bulked up with equal parts bread and veggies. In this recipe, toasted pita meets crisp cucumbers and fragrant garlic oil. The result? A salad with major flavor!

Fattoush Salad with Crispy Chickpeas, Za’atar-Spiced Pita, and Feta Cheese

Prep Time: 15 minutes  Cook Time: 30 minutes Serving Size: 4

Utensils
Strainer
Baking Sheet
Small Skillet
Whisk
Small Bowl
Large Bowl

Ingredients
2 Whole Wheat Pitas
1 can Chickpeas
0.5 cup Feta Cheese
1 can Olives
2 Cucumber
4-ounce Grape Tomatoes
1 Shallot
1 teaspoon Cumin
2 tablespoon White Wine Vinegar
1 teaspoon Za’atar

2 cloves Garlic
0.25 ounce Parsley
3 tablespoon Olive Oil
Salt 
Pepper


INSTRUCTIONS

Preheat oven to 425 degrees

Wash and dry all produce

Drain: Drain and rinse chickpeas in a strainer. Drain mixed olives.

Cut the veggies: Thinly slice olives. Thinly slice cucumbers. Halve grape tomatoes. Halve, peel, and thinly slice shallot. Thinly slice the garlic. Pick parsley leaves from stems. Discard stems. Place veggies to the side.

Bake the chickpeas: Toss chickpeas on a baking sheet with a drizzle of olive oil, cumin, and a pinch of salt and pepper. Place in the oven for about 15 minutes.

Make the vinaigrette: Heat 2 Tablespoons olive oil in a small skillet over medium heat. Add garlic. Cook until slightly brown and fragrant, 1-2 minutes. Remove the skillet from heat and place the garlic into a small bowl. Once cooled, thoroughly whisk in vinegar and season with salt and pepper.

Toast the pita: Pull out the baking sheet with the chickpeas and place the pita’s on top of the chickpeas or next to the chickpeas (depending on the size of your baking sheet). Drizzle each pita with olive oil, sprinkle with za’atar, and season with salt and pepper. Place baking sheet with pitas and chickpeas back into oven and toast until crispy, about 6-8 minutes.

 
Make the salad: Let the chickpeas cool slightly while you cut the pitas into 1-inch squares. Placing the pita squares into a large bowl, add the cucumbers, olives, tomatoes, parsley leaves, and as much shallot as you desire. Now that the chickpeas are cooled, add them to the large bowl while tossing in the vinaigrette to thoroughly coat pita, chickpeas, and veggies. Finish up by seasoning with salt and pepper to taste and a sprinkle of feta cheese if desired.


TIP:
Start with half the vinaigrette. If fattoush salad is dry, add more to your liking.

 


Bon appétit!

You can find more recipes under the “food & drink” category or follow my foodie account @JustCallMeChefJJ  on Instagram for more recipe ideas & to see what I’m eating around the world!
 

This post contains affiliate links, which means I may earn a small commission if you make a purchase, at no extra cost to you. Thank you for your support to The JJ Adventures!

Follow:
Share:

First Aid Beauty Free Shipping