Fattoush with Pan-Fried Chickpeas
creamy tahini dressing
Fattoush is a Lebanese salad with crispy pita chips tossed in at the last minute for crunch. Our take includes spiced chickpeas and creamy tahini dressing for great flavor and texture!
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Proteins
Cuisines
Ingredients
Fattoush with Pan-Fried Chickpeas:
- Pita chips (sub one pita bread round per cup) - 2 cups
- Cheese, feta - 3 oz, crumbled
- Cucumbers - 2, chopped
- Tomatoes - 2, chopped
- Mint, fresh - 2 Tbsp, chopped
- Garbanzo beans - 2 cups
- Cooking oil - 1 Tbsp
- Za'atar (sub equal parts chili powder and paprika) - 2 tsp
- Salad greens - 5 oz
Creamy Tahini Dressing:
- Garlic - 1 clove
- Lemons - 1, juice
- Tahini (sub plain yogurt) - 1/4 cup
- Oil, olive - 3 Tbsp
- Honey - 2 tsp
- Water - 1/4 cup
Nutrition Facts
Amount Per Serving
Calories
469
Just a moment...
% Daily Value
Total Fat
29g
45%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
19mg
6%
Just a moment...
Sodium
518mg
22%
Just a moment...
Total Carbohydrate
43g
14%
Just a moment...
Dietary Fiber
5g
22%
Just a moment...
Sugars
9g
Just a moment...
Protein
15g
Just a moment...
Prep
- Prep pita chips - If using pita chips, roughly chop or crumble by hand (skip ahead to prep step #2). If using pita bread, preheat oven to to 400F / 204C degrees. Slice pita bread into 1" / 2.5 cm pieces and spread on a baking sheet. Bake, turning with a spatula halfway through, until crisp ~8 to 10 minutes. Store at room temperature. (Can be done up to 5 days ahead)
- Make tahini dressing - Mince garlic. Whisk together lemon juice, garlic, tahini, olive oil and honey. Add water a bit at a time until smooth and pourable. (Can be done up to 5 days ahead)
- Feta - Prep as directed. (Can be done up to 3 days ahead)
- Cucumbers / Tomatoes / Mint - Prep as directed. (Can be done up to 1 day ahead)
- Beans - Drain and rinse.
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Make
- Heat a skillet or saute pan over medium heat. Add oil. When oil begins to shimmer add beans and za’atar. Cook until beans are hot and begin to pop, ~5 minutes. Season with salt and pepper.
- To assemble salads, top greens with beans, feta, cucumbers, tomatoes and mint. Add pita last, just before serving so it stays crunchy. Toss with tahini dressing and enjoy!
Nutrition Facts
Amount Per Serving
Calories
469
Just a moment...
% Daily Value
Total Fat
29g
45%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
19mg
6%
Just a moment...
Sodium
518mg
22%
Just a moment...
Total Carbohydrate
43g
14%
Just a moment...
Dietary Fiber
5g
22%
Just a moment...
Sugars
9g
Just a moment...
Protein
15g
Just a moment...
Reviews
Ratings
33 reviews
This was good -- 4-yr-old ate it up, not too spicy (but she didn't like the salad greens). Tahini seems to irritate my tongue, so will try yogurt next time.
0 HelpfulReally easy and tasty! We didn't have mint, so I replaced with dill like one of the reviews suggested and it turned out great.
0 Helpfulgreat recipe! Super easy, especially if you make the dressing ahead of time, and healthy too.
0 HelpfulThis salad is delicious! And pretty easy. I was worried as I was making it but then once I put it all together - YUM!! My husband liked it too. My 6 year old - not so much - but that's typical. :-)
0 Helpful