Fattoush Salad with Crispy Chickpeas

Don’t be fatt-oo-lish. Crispy chickpeas belong on this salad!

That was a great play on words wasn’t it? (Fattoush + Foolish?)

Good one Mary!

Crispy chickpeas turn this salad into a meal, and to be honest, I can’t believe they weren’t already a part of this traditional Arabic salad.

The dressing for this could not be more simple, with just fresh lemon, garlic and a handful of parsley. Use whatever veggies you have on hand, and skip the sumac if you don’t have it. This will easily become your next go-to Meatless Monday dinner.

Vam-oush! (Vamos + Fattoush… no? ok.)


Fattoush Salad with Crispy Chickpeas

Fattoush Salad with Crispy Chickpeas


Makes one large salad to share amongst two or three

  • juice of one lemon
  • 1-2 Tbsp EVOO
  • 1/2 tsp or so kosher salt
  • 1-2 cloves garlic, peeled and grated on a zester
  • 2 tsp ground sumac
  • 1/2 small red onion, thinly sliced
  • 1 /2 cup chopped fresh parsley (about one handful or so)
  • 1/2 English cucumber, washed and cut into bite size pieces
  • 2 tomatoes, diced
  • 1 head of romaine lettuce, roughly chopped
  • 1 avocado
  • 1 can chickpeas, rinsed and cooked as described here. You can keep it simple and just use salt and pepper to season the chickpeas.
  • 2 small pitas, or flatbread, toasted and cut or torn into 1-2 inch pieces.


  1. Cook chickpeas as described in link above.
  2. Meanwhile, combine lemon juice, EVOO, kosher salt, garlic and sumac in a large bowl and whisk together.
  3. Add onions and parsley, and then layer with remaining ingredients, finishing with lettuce and bread on top. (Onions will pickle a little bit while you chop the other ingredients and layer them on.)
  4. Toss together right before salad is served to keep ingredients from wilting and getting soggy. (Season with more salt if needed). Enjoy!

Fattoush Salad with Crispy Chickpeas