Roasted Chickpea Fattoush Salad with Toasted Pita and Feta

This roasted chickpea fattoush salad is a celebration of textures and bold Middle Eastern flavors. Crispy, spiced chickpeas meet cool cucumber, juicy grape tomatoes and creamy feta, all brought together with a tangy Greek vinaigrette. Toasted whole wheat pita adds a delightful crouton-like crunch that makes every bite irresistible.

Perfect as a light lunch or a hearty side, this salad comes together quickly with minimal prep. The shawarma spice blend infuses the chickpeas with warmth and depth, while the fresh vegetables keep it bright and refreshing. It’s a salad that will have everyone coming back for seconds.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

3 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Drain and rinse the chickpeas. Pat them dry with a clean towel. In a bowl, toss the chickpeas with the shawarma spice blend until evenly coated.
3. Spread the seasoned chickpeas on one side of the prepared baking sheet. Cut the whole wheat pitas into bite-sized triangles and place them on the other side of the sheet. Drizzle or spray the pita pieces lightly with olive oil and season with a pinch of salt.
4. Roast for 10-12 minutes, until the chickpeas are hot and slightly crispy and the pita triangles are golden and crunchy. Remove from oven and let cool slightly.
5. While the chickpeas and pita are roasting, prepare the vegetables. Slice the mini cucumber into half-moons. Halve the grape tomatoes. Crumble the feta cheese.
6. In a large salad bowl, combine the spinach, sliced cucumber and halved grape tomatoes. Add the roasted chickpeas and toasted pita pieces.
7. Pour the Greek vinaigrette over the salad and toss gently to combine. Top with crumbled feta cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of bread instead of pita?

Yes, you can substitute whole wheat pita with any flatbread or even naan. Cut into pieces and toast until crisp.

Is this salad suitable for meal prep?

The components can be prepped ahead, but it’s best to assemble just before serving to keep the pita crunchy. Store roasted chickpeas and dressing separately.

Can I make this salad vegan?

Absolutely! Omit the feta cheese or use a vegan feta alternative. The rest of the ingredients are plant-based.