Fattoush with Pan-Fried Chickpeas
creamy tahini dressing
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
- 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
- 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
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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)
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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)
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Feta - Prep as directed. (Can be done up to 3 days ahead)
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Cucumbers / Tomatoes / Mint - Prep as directed. (Can be done up to 1 day ahead)
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Beans - Drain and rinse.
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Avocados - Prep as directed.
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Make
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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.
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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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