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Fattoush with Pan-Fried Chickpeas
creamy tahini dressing

Active: 20 Total: 20

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!



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 1/2 Tbsp
  • Oil, olive - 1/4 cup
  • Honey - 1 1/2 tsp
  • Water - 1/4 cup


  1. 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)

  2. 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)

  3. Feta - Prep as directed. (Can be done up to 3 days ahead)

  4. Cucumbers / Tomatoes / Mint - Prep as directed. (Can be done up to 1 day ahead)

  5. Beans - Drain and rinse.

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  1. 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.

  2. 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!



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