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!
- 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 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)
Beans - Drain and rinse.
Avocados - Prep as directed.
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!