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Crispy Chickpea Fattoush
Fattoush is a moreish Middle Eastern salad that's filled with pitta and seasoned with deliciously tangy sumac. We love the addition of roasted chickpeas for that extra crunch.
Ingredients
Ingredients
- tin of chickpeas, drained + rinsed
- olive oil
- salt + pepper
- pittas, or gluten-free pittas
- ground cumin
- paprika
- plant-based yoghurt, we use soy yoghurt
- lemon, juice only
- cucumber, sliced into rounds
- cherry tomatoes, quartered
- radishes, sliced
- spring onions, finely sliced
- fresh herbs, roughly chopped, we use parsley + mint
- sumac
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Add the chickpeas to a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Toss then roast for 25 minutes until crispy.
- 3
Then cut the pittas so they open like a book and slice each half into small triangles.
- 4
Place the pitta triangles into a bowl and toss with half of the cumin and half of the paprika, a drizzle of olive oil and a good pinch of salt and pepper. Then set to one side.
- 5
Remove the chickpeas from the oven and toss with the remaining cumin and the remaining paprika. Add the pittas to the baking tray and roast everything for another 5-8 minutes or until the pittas are crispy.
- 6
Meanwhile, for the dressing, in a small bowl combine the yoghurt, lemon juice, a drizzle of olive oil and a good pinch of salt and pepper.
- 7
Add the cucumbers, cherry tomatoes, radishes, spring onion, herbs and sumac to a large bowl. Then add the roasted pittas and chickpeas and toss everything to combine.
- 8
Transfer the fattoush to a serving plate and drizzle with the yoghurt dressing to serve.
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