Fattoush is a Middle Eastern hearty “salad” bulked up with equal parts bread and veggies. In this recipe, toasted pita meets crisp cucumbers and fragrant garlic oil. The result? A salad with major flavor!
Prep Time: 15 minutes Cook Time: 30 minutes Serving Size: 4
Utensils
Strainer
Baking Sheet
Small Skillet
Whisk
Small Bowl
Large Bowl
Ingredients
2 Whole Wheat Pitas
1 can Chickpeas
0.5 cup Feta Cheese
1 can Olives
2 Cucumber
4-ounce Grape Tomatoes
1 Shallot
1 teaspoon Cumin
2 tablespoon White Wine Vinegar
1 teaspoon Za’atar
2 cloves Garlic
0.25 ounce Parsley
3 tablespoon Olive Oil
Salt
Pepper
INSTRUCTIONS
Wash and dry all produce
Drain: Drain and rinse chickpeas in a strainer. Drain mixed olives.
Cut the veggies: Thinly slice olives. Thinly slice cucumbers. Halve grape tomatoes. Halve, peel, and thinly slice shallot. Thinly slice the garlic. Pick parsley leaves from stems. Discard stems. Place veggies to the side.
Bake the chickpeas: Toss chickpeas on a baking sheet with a drizzle of olive oil, cumin, and a pinch of salt and pepper. Place in the oven for about 15 minutes.
Make the vinaigrette: Heat 2 Tablespoons olive oil in a small skillet over medium heat. Add garlic. Cook until slightly brown and fragrant, 1-2 minutes. Remove the skillet from heat and place the garlic into a small bowl. Once cooled, thoroughly whisk in vinegar and season with salt and pepper.
Toast the pita: Pull out the baking sheet with the chickpeas and place the pita’s on top of the chickpeas or next to the chickpeas (depending on the size of your baking sheet). Drizzle each pita with olive oil, sprinkle with za’atar, and season with salt and pepper. Place baking sheet with pitas and chickpeas back into oven and toast until crispy, about 6-8 minutes.
TIP: Start with half the vinaigrette. If fattoush salad is dry, add more to your liking.
Bon appétit!
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