Za’atar Flatbread Fattoush Salad with Crispy Chickpeas and Garlic Vinaigrette

This vibrant Lebanese salad combines crisp vegetables, toasted flatbread and crunchy chickpeas, all tossed in a zesty garlic vinaigrette. It’s a satisfying dish that balances fresh flavors with hearty textures.

The star ingredient is za’atar, a Middle Eastern spice blend that adds an herby, tangy note to the flatbread croutons. Paired with creamy feta and briny olives, every bite is a delight.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green 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

2 teaspoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 teaspoon 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 crosswise. Cut cucumbers into thin rounds. Halve grape tomatoes lengthwise. Halve, peel and thinly slice shallot. Thinly slice garlic crosswise. 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. (Note: Chickpeas may pop in the oven-this is natural.)
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 garlic from pan and discard.
4. With about 10 minutes left on chickpeas, cut flatbreads into 1-inch squares. Toss in a medium bowl with za’atar and a drizzle of olive oil. Season with salt and pepper. Add to the baking sheet with chickpeas and spread out. Return sheet to oven and bake until flatbread is toasty and crisp, 6-8 minutes.
5. Whisk vinegar into the pan with garlic oil. Season with salt and pepper. Once chickpeas and flatbread are done, remove from oven and let cool for a few minutes. Transfer to a large bowl.
6. Add cucumber, olives, tomatoes and shallot to the bowl. 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 among bowls and sprinkle with feta.

Recipe Tips

FAQ

Can I use pita bread instead of flatbread?

Yes, pita bread works well. Cut it into squares and toast as directed.

How do I store leftovers?

Store the salad and flatbread separately in airtight containers in the fridge for up to 2 days. Add flatbread just before serving to keep it crisp.

Can I make this salad vegan?

Absolutely. Omit the feta cheese or use a vegan alternative.