Fattoush with Pan-Fried Chickpeas
creamy tahini dressing

Name: Fattoush with Pan-Fried Chickpeas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups Gluten-free pita chips (sub one gluten-free pita bread or round per cup or other Gluten-free bread); 3 oz Cheese, feta, crumbled; 2 Cucumbers, chopped; 2 Tomatoes, chopped; 2 Tbsp Mint, fresh, chopped; 1 Avocados, chopped; 2 cups Garbanzo beans; 1 Tbsp Cooking oil; 2 tsp Za'atar (sub equal parts chili powder and paprika); 5 oz Salad greens; 1 clove Garlic; 1 Lemons, juice; 1 1/2 Tbsp Tahini (sub plain yogurt); 1/4 cup Oil, olive; 1 1/2 tsp Honey; 1/4 cup Water

Active: 20 Total: 20

Original GF Paleo Vegetarian

Fattoush is a Lebanese salad with crispy pita chips tossed in at the last minute for great crunch (though it's no problem to skip these if you can't find gluten-free pita chips). Our take includes spiced chickpeas and creamy tahini dressing for big flavor!

Ingredients

Metric

Servings:

Fattoush with Pan-Fried Chickpeas:

Gluten-free pita chips (sub one gluten-free pita bread or round per cup or other Gluten-free bread) - 2 cups
Cheese, feta - 3 oz , crumbled
Cucumbers - 2 , chopped
Tomatoes - 2 , chopped
Mint, fresh - 2 Tbsp , chopped
Avocados - 1 , 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 1/2 Tbsp
Oil, olive - 1/4 cup
Honey - 1 1/2 tsp
Water - 1/4 cup

Prep

Prep gluten-free pita chips (skip to prep step #2 if you're not using pita) - If using pita chips, roughly chop or crumble by hand. 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.
Avocados - Prep as directed.

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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, avocados and mint. If using pita, add it just before serving so it stays crunchy. Toss with tahini dressing and enjoy!

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