Fattoush with Pan-Fried Chickpeas
and creamy tahini dressing
Fattoush is a Lebanese-style salad that always gets great reviews from our members. The vegetarian salad is filling thanks to hearty chickpeas and the unexpectedly addictive crunch of crumbled pita chips.
Smarts: This salad gets a lot of flavor from a Middle Eastern mix of herbs called Za'atar. There are many recipes online or find a pre-made blend in the spice aisle.
- Garlic - 1 clove
- Lemon juice - 1 Tbsp
- Water - 2 Tbsp
- Oil, olive - 2 Tbsp
- Tahini - 2 Tbsp (sub plain yogurt)
- Honey - 2 tsp
- Cucumbers - 8 oz , chopped
- Tomatoes, medium - 1 , chopped
- Parsley - 1 Tbsp , chopped
- Beans, garbanzo (14 oz / 387 g) - 1 can
- Avocados - 1 , cubed
- Oil, cooking - 1 Tbsp
- Za'atar - 1 Tbsp (sub equal parts chili powder and paprika)
- Salad greens - 5 oz
- Cheese, feta - 3 oz , crumbled
- Pita chips - 2 cups , crumbled
Make creamy tahini dressing - Peel and chop garlic. Combine garlic, lemon juice, water, olive oil, tahini and honey. Whisk until smooth. (For an even creamier dressing, blend with an immersion blender.) (Can be done up to 5 days ahead)
Beans - Drain and rinse.
Avocados - Cube avocados.
Heat a skillet or saute pan over medium heat. Add cooking oil. When oil begins to shimmer add beans and za’atar. Cook until beans are hot and begin to pop, ~5 minutes. Season with some salt and pepper.
To assemble salads, top greens with beans, cucumbers, tomatoes, avocados and parsley. Crumble feta over top. Add pita chips last, just before serving so they stay crunchy. Toss with tahini dressing and enjoy!