Roasted Chickpea Fattoush Salad with Toasted Pita and Feta

This vibrant salad brings together warm, spiced chickpeas and cool, crisp vegetables for a delightful contrast in every bite. The chickpeas are tossed in a fragrant shawarma spice blend and roasted until golden and slightly crunchy, then paired with fresh spinach, juicy grape tomatoes and cucumber. Crumbled feta adds a creamy, tangy finish.

Toasted whole wheat pita pieces take the place of croutons, adding a satisfying crunch that makes this salad feel like a complete meal. A simple Greek vinaigrette ties everything together, making this dish a quick and flavorful option for any night of the week.

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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

2.5 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView 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 cooking oil, shawarma spice blend, a pinch of salt and a pinch of black pepper until evenly coated.
3. Spread the seasoned chickpeas on one side of the prepared baking sheet. Tear the whole wheat pitas into bite-sized pieces and place them on the other side of the sheet. Drizzle the pita pieces with a little oil and a pinch of salt.
4. Roast for 10-12 minutes, until the chickpeas are golden and slightly crispy and the pita pieces are toasted. Remove from the oven and let cool slightly.
5. While the chickpeas and pita are roasting, prepare the vegetables. Halve the grape tomatoes. Slice the mini cucumber into half-moons. In a large bowl, combine the spinach, tomatoes and cucumber.
6. Add the roasted chickpeas and toasted pita pieces to the bowl. Crumble the feta cheese over the top.
7. In a small bowl, whisk together the Greek vinaigrette and the sugar until the sugar dissolves. Pour the dressing over the salad and toss gently to combine.
8. Serve immediately, with extra feta or dressing if desired.

Recipe Tips

FAQ

Can I use a different type of pita bread?

Yes, you can use white pita or gluten-free pita if you prefer. The toasting time may vary slightly.

How do I store leftovers?

Store the salad and dressing separately in the refrigerator. The pita will lose its crunch, so it’s best to enjoy the salad fresh.

Can I add other vegetables?

Absolutely. Chopped bell peppers, red onion or radishes would be great additions.