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Spicy Chickpea & Sesame Fattoush


Fattoush is my favourite way to use up slightly stale pita & the lasts of the fresh salad veggies. It's often made without lettuce but I feel adding greens bulks the salad out a bit ~ even though I always end up picking out the best bits! But, like a tabbouleh, if serving the salad as a small side or eating as a lighter meal, I like to just chop up parsley instead of lettuce!

As for the dressing, the more spices the better! In this recipe I've just jotted down a couple that I always use as a base but I like to switch up the flavours. Baharat, allspice & turmeric are among my favourites! When I first made fattoush with pressed garlic, I was ready to taste a big overpowering chunk but the sour lemon really balances it out & adds freshness to the lettuce.

But the best part of the salad is the pita, always. I rip up the stale bread into bite size chunks, toss in extra virgin olive oil along with a big teaspoon of sumac (& maybe a few chilli seeds or cayenne pepper!) ~ ensuring that all the pieces are red with spice. I find that pita always suddenly burns so instead of mixing up the salad while the bread toasts, I do all the prep then the bread & wait eagerly next to the oven ~ checking & shaking every few minutes!

 

Spicy Chickpea & Sesame Fattoush


Serves: 2

Prep time: 5-10 mins

Cook time: 5-10 mins

Total time: 10-15 mins


Ingredients:

  • 200g/1/2 can drained chickpeas

  • 2 wholewheat pitas

  • 2tbsp extra virgin olive oil

  • 3tbsp sumac

  • seasoning

  • 1tbsp lemon

  • 1tsp balsamic vinegar

  • 1 clove garlic, pressed

  • 1/2 Romaine lettuce

  • handful fresh parsley

  • 2/3 San Marzano toms

  • large chunk cucumber

  • 2 radishes

  • 1tsp cumin

  • 1tsp ground corriander

  • 1tbsp sesame seeds

Method:

  1. First, preheat the oven to 180'C & line 2 baking trays ~ one large & one small.

  2. Chop all the veggies into bite size chunks & toss in a mixing bowl. Add the drained (not rinsed) chickpeas as well as the parsley.

  3. In a small bowl, mash 1tbsp sumac along with the cumin & coriander then add 1tbsp extra virgin olive oil, the balsamic, lemon & pressed garlic.

  4. Now, pour the dressing over the salad & toss.

  5. Next, rip the pitas into a dish & drizzle over 1tbsp extra virgin olive oil & 1tbsp sumac. Toss & shake the dish so that all the little pieces are covered. Evenly spread onto the prepared large baking tray & place under the oven.

  6. On the small lined baking tray, shake the 1tbsp sesame seeds & place under the oven along with the pitas.

  7. Toast both the pitas & seeds for up to 10mins or until crisp & golden ~ the sesame seeds are usually ready first!

  8. Once ready, mix the pitas into the salad & serve with 1tbsp sumac & the sesame seeds sprinkled over.

 
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