Za’atar Fattoush Salad with Crispy Chickpeas and Feta

Fattoush is a vibrant Middle Eastern salad that turns stale bread into a star. Here, toasted pita chips meet fresh cucumbers, juicy tomatoes and briny olives, all tossed in a garlicky vinaigrette. Crispy cumin-spiced chickpeas add crunch, while tangy feta ties it together.

This recipe is perfect for a light lunch or a side dish. It’s packed with texture and flavor and comes together in under an hour. Feel free to adjust the herbs or add more veggies to suit your taste.

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Ingredients

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit 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

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Slice olives, cucumbers and halve tomatoes. Thinly slice shallot and 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 crispy, about 20 minutes.
3. Meanwhile, make the vinaigrette: In a small pan over medium heat, heat 2 tablespoons olive oil. Add sliced garlic and cook until fragrant and lightly browned, 1-2 minutes. Discard garlic and remove pan from heat. Let cool, then whisk in vinegar and season with salt and pepper.
4. Drizzle each pita with olive oil, sprinkle with za’atar and season with salt and pepper. Place pitas on the baking sheet with chickpeas. Toast until crispy, 6-8 minutes.
5. Cut pitas into 1-inch cubes and place in a large bowl. Let chickpeas cool slightly, then add to bowl with pitas.
6. Add cucumbers, olives, tomatoes, parsley leaves and shallot. Drizzle with vinaigrette (start with half, add more as needed) and toss to coat. Season generously with salt and pepper. Divide among bowls, sprinkle with feta cheese and serve.

Recipe Tips

FAQ

Can I use regular pita instead of whole wheat?

Yes, any type of pita works. Whole wheat adds a nutty flavor, but white pita is also great.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. The pita will soften, so it’s best eaten fresh.

Can I make this salad vegan?

Absolutely! Omit the feta cheese or use a vegan alternative. The salad is still delicious without it.