Crispy Chickpea Fattoush Salad with Za’atar Pita and Garlic Oil

This vibrant salad brings together the best of fresh vegetables and crunchy toppings. Crispy chickpeas and toasted pita bread seasoned with za’atar add texture and flavor to a bed of cucumbers, tomatoes, olives and parsley.

The garlic oil vinaigrette ties everything together with a tangy kick, while crumbled feta cheese adds a creamy finish. Perfect as a light lunch or a side dish for grilled meats.

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Ingredients

1 ounce Mixed OlivesView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 unit Pita BreadView ingredient guideLike ingredientDislike ingredient

1 teaspoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Slice olives crosswise. Slice cucumbers into thin rounds. Halve grape tomatoes lengthwise. Halve, peel and thinly slice shallot. Thinly slice garlic. Pick parsley leaves from stems; discard stems. Drain and rinse chickpeas.
2. On a baking sheet, toss chickpeas with cumin, a drizzle of olive oil and a pinch of salt and pepper. Bake until crisp, about 20 minutes. (Tip: Chickpeas may pop in the oven-this is natural.) Set aside to cool slightly.
3. Heat 2 tablespoons olive oil in a small pan over medium heat. Add garlic and cook until it just begins to brown, 1-2 minutes. Remove pan from heat. Using a slotted spoon, remove and discard garlic. Set the garlic oil aside.
4. Sprinkle pitas with a drizzle of olive oil, za’atar, salt and pepper. Place on a baking sheet and toast until crisp and golden, 6-8 minutes. (Tip: You can add the pitas to the same baking sheet as the chickpeas if there’s room.) Remove from oven and let cool. Once cool, cut into 1-inch squares. Place squares and cooled chickpeas in a large bowl.
5. Whisk white wine vinegar into the pan with the garlic oil. Season with salt and pepper to make the vinaigrette.
6. Add cucumber, olives, tomatoes, parsley and as much shallot as you like to the bowl with pitas and chickpeas. Drizzle with vinaigrette (to taste) and toss thoroughly to coat. (Tip: If salad seems dry, add more olive oil.) Season generously with salt and pepper. Divide between bowls and sprinkle with feta cheese.

Recipe Tips

FAQ

Can I use regular cucumbers instead of Persian?

Yes, but Persian cucumbers are preferred for their thin skin and fewer seeds. If using regular cucumbers, peel and seed them first.

How do I store leftovers?

Store the salad and pita separately in airtight containers in the refrigerator for up to 2 days. Add the pita just before serving to keep it crunchy.

Can I make this salad vegan?

Absolutely! Omit the feta cheese or substitute with a vegan feta alternative.