Chickpea Fattoush Salad
with feta / pita chips / creamy tahini dressing
We've included several versions of fattoush in previous meal plans but love this version that includes avocado and warm, spiced chickpeas. What makes fattoush stand out from other entree salads is the addition of pita chips. Crumble them over the salad right before serving so they retain some crunch - the texture contrast is great!
- Garlic - 1 clove
- Lemon juice - 1 Tbsp
- Water - 2 Tbsp
- Oil, olive - 2 Tbsp
- Tahini - 2 Tbsp (sub plain yogurt)
- Honey - 2 tsp
- Paprika, smoked - 1 tsp
- Cumin - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cinnamon - 1/4 tsp
- Cucumbers - 8 oz , chopped
- Tomatoes, cherry or grape - 1 cup , halved
- Avocados - 1 , cubed
- Mint, fresh - 6 leaves , chiffonade
- Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Salad greens - 8 oz
- Cheese, feta - 4 oz , crumbled
- Pita chips - 2 cups , crumbled
Make creamy tahini dressing - Peel and chop garlic. Combine garlic, lemon juice, water, olive oil, tahini, and honey. Whisk until smooth. (For a smooth, creamy dressing, blend with an immersion blender.) (Can be done up to 5 days ahead)
Make spice mix - Combine paprika, cumin, coriander, salt, black pepper, and cinnamon. (Can be done up to 5 days ahead)
Beans - Drain and rinse.
Heat a skillet with cooking oil over medium-high heat. Add beans and spice mix and saute until warm and fragrant, ~2 minutes. Set aside and allow to cool slightly.
Toss together salad greens, cucumbers, tomatoes, avocados, and mint. Divide between serving bowls.
Top salads with feta cheese, beans, and crumbled pita chips. Add dressing until dressed to your liking. Enjoy!