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Fattoush Salad with Pan-Fried Chickpeas
and creamy tahini dressing

Active: 30 Total: 30

With the balance of creamy dressing, warm chickpeas, and crunch from chips crumbled over top right at the end, fattoush salads are a favorite among our community members. This is similar to several versions we've featured in the past, but includes the addition of avocados for another creamy, flavorful element.
Smarts: Although pita chips are classic in fattoush, we find that tortilla chips achieve the same crunchy result and are much easier to find in a gluten-free version. Feel free to use any gluten-free chips you like. 



Creamy Tahini Dressing:
  • Garlic - 1 clove
  • Lemons - 1 , juice
  • Tahini (sub plain yogurt) - 1 1/2 Tbsp
  • Oil, olive - 1/4 cup
  • Honey - 1 1/2 tsp
  • Water - 1/4 cup
Fattoush with Pan-Fried Chickpeas:
  • Cucumbers - 8 oz , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Beans, garbanzo (15 oz / 397 g) - 1 can , drained and rinsed
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Za'atar - 2 tsp
  • Salad greens, any type - 8 oz
  • Pita chips, gluten-free - 2 cups , crumbled (sub any gluten-free chips)
  • Cheese, feta - 4 oz , crumbled


  1. Make tahini dressing - Chop garlic. Whisk together lemon juice, garlic, tahini, olive oil, and honey. Add some water a bit at a time until smooth and pourable. (Can be done up to 5 days ahead)

  2. Cucumbers / Tomatoes - Prep as directed. (Can be done 1 day ahead)

  3. Beans - Drain and rinse.

  4. Avocados - Slice avocados

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  1. Heat a skillet or saute pan over medium heat. Add cooking oil. When oil begins to shimmer, add beans and za’atar. Cook until beans are hot and begin to pop, ~5 minutes. Season with some salt and pepper.

  2. To assemble salads, top greens with beans, cucumbers, tomatoes, and avocados. Crumble chips and feta over top. Toss with tahini dressing and enjoy!



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