Name: Fattoush with crisp spiced chickpeas
Total time: 40 min
Yield: Serves 4
Ingredients: 200g after draining tinned chickpeas; 2 tbsp olive oil; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp cayenne pepper plus a pinch; 2 pittas torn into bite-sized pieces; a generous pinch dried oregano; a generous pinch garlic powder; 4 large tomatoes ripe and cut into chunks; 120g cherry or baby plum tomatoes halved; 4 baby cucumbers; 3-4 spring onions sliced; 100g radishes sliced; 2 Little Gems or Ruby Gems roughly chopped; roughly chopped to make 3 tbsp flat-leaf parsley; roughly chopped to make 2 tbsp mint; a pinch (optional) sumac; 1 clove garlic; ½ lemon juiced; ½ tbsp pomegranate molasses; 4 tbsp extra-virgin olive oil; ½ tbsp white wine vinegar

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Fattoush with crisp spiced chickpeas

Fattoush with crisp spiced chickpeas

Annie Rigg

Published: June 5, 2020 at 3:42 PM

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Serves 4

Easy

Total time: 40 mins

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A vibrant, summery salad that mixes chickpeas with herby pitta croutons, radishes, tomatoes, sumac and a pomegranate molasses dressing

Healthy

Vegan

Skip to ingredients

Alternatives

Complete the dish

This fattoush salad recipe is adapted from Eat More Veg by Annie Rigg (£14.99, National Trust). For another Middle Eastern-style salad, try our fatteh recipe. Now discover Iftar events in London.

You can use half a regular cucumber instead of the baby cucumbers, but remove the seeds to prevent the salad becoming watery.

Ingredients

Nutrition

200g after draining tinned chickpeas
2 tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper

plus a pinch
2 pittas

torn into bite-sized pieces
a generous pinch dried oregano
a generous pinch garlic powder
4 large tomatoes

ripe and cut into chunks
120g cherry or baby plum tomatoes

halved
4 baby cucumbers
3-4 spring onions

sliced
100g radishes

sliced
2 Little Gems or Ruby Gems

roughly chopped
roughly chopped to make 3 tbsp flat-leaf parsley
roughly chopped to make 2 tbsp mint
a pinch (optional) sumac

DRESSING

1 clove garlic
½ lemon

juiced
½ tbsp pomegranate molasses
4 tbsp extra-virgin olive oil
½ tbsp white wine vinegar

Nutrition: per serving

kcal390

low
fat19.5g
saturates2.7g
carbs38.1g
sugars10.2g
fibre8.1g
protein11.2g
salt0.4g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Tip the chickpeas into a small roasting tin, add 1 tbsp olive oil, the cumin, coriander and ¼ tsp cayenne, and season. Mix to coat the chickpeas in the spices, then roast for 20 minutes or until golden and crisp.
step 2

Put the pitta pieces on another baking sheet and add the dried oregano, garlic powder, the pinch of cayenne and the rest of the olive oil, and season well. Toss then toast in the oven for 5-6 minutes or until crisp and golden. Cool.
step 3

Put the tomatoes in a large bowl. Halve the cucumbers lengthways and cut into slices on the diagonal, then add to the tomatoes along with the spring onions and radishes. Add the Little Gems with the herbs.
step 4

Whisk together the dressing ingredients then pour over the salad, add the toasted chickpeas and pitta pieces, and mix to combine.
step 5

Let the salad sit for 3-4 minutes for the dressing to permeate the salad and toasted pitta, and then sprinkle with a pinch of sumac, if using, and serve.

Annie Rigg has been a cookbook writer, food stylist and chef for more than 20 years. Follow her on Instagram @annierigg. Photographs Nassima Rothacker.

Fancy a different fattoush?

Grilled poussin, fattoush and tahini yoghurt

Authors

Annie Rigg

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