Fattoush Salad with Pan-Fried Chickpeas
and creamy tahini dressing
Ingredients
- Garlic - 1 clove
- Lemons - 1, juice
- Tahini (sub plain yogurt) - 1/4 cup
- Oil, olive - 3 Tbsp
- Honey - 2 tsp
- Water - 1/4 cup
- Cucumbers - 8 oz, chopped
- Tomatoes, cherry or grape - 1 cup, halved
- Beans, garbanzo (14 oz / 387 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 - 2 cups, crumbled
- Cheese, feta - 4 oz, crumbled
Nutrition Facts
Prep
- 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)
- Cucumbers / Tomatoes - Prep as directed. (Can be done 1 day ahead)
- Beans - Drain and rinse.
- Avocados - Slice avocados
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Make
- 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.
- To assemble salads, top greens with beans, cucumbers, tomatoes, and avocados. Crumble chips and feta over top. Toss with tahini dressing and enjoy!
Nutrition Facts
Reviews
Ratings
9 reviews
Used yogurt in the dressing instead of tahini. It was just ok. Next time I'd stick to the tahini. Left off the feta since this was already a pretty high fat meal.
Excellent and easy! It took a little longer than instructed to get the chickpeas crispy but it was worth the extra time.
The fried chickpeas didn't work that great. and the dressing was watery. Despite these setbacks it is the sort of dish we enjoy and may try again with warmed canned chick peas and less water in the dressing.