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5 from 4 votes

Fattoush Salad with Spiced Chickpeas

Don’t be intimidated if the flavor-packed salad known as “fattoush” is unfamiliar to you - it’s about to be your new favorite! The signature feature of fattoush is the addition of pita chips for crunch, but this version has the added texture of seasoned roasted chickpeas, creamy tahini dressing, and soft-boiled eggs.
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Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Entree Salad, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Half Sheet Pan
  • Saucepan
  • Mixing Bowl

Ingredients

Fattoush Salad:

  • 1 14 ounce can Chickpeas / Garbanzo Beans, drained and rinsed
  • 1 Tablespoon Cooking Oil
  • 1 teaspoon Paprika
  • 1 teaspoon Ground Sumac
  • 1/2 teaspoon Curry Powder
  • 1/2 teaspoon Kosher Salt
  • 8 cups chopped Salad Greens (any will do, but I like a combination of romaine lettuce and baby spinach)
  • 2 cups Diced Cucumber (preferably a seedless variety like Persian cucumbers)
  • 2 Green Onions / Scallions, chopped
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/2 cup cubed or crumbled Feta Cheese
  • 4 Eggs
  • 1 cup crumbled Pita Chips

Creamy Tahini Dressing:

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Tahini
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Balsamic Vinegar
  • 1 teaspoon Sumac
  • 1 teaspoon Honey

Instructions

  • Preheat oven to 425°F / 218°C.
  • Toss chickpeas with 1 Tbsp oil until coated. Add curry powder, paprika, sumac, and salt and toss well. Spread out on a sheet pan and roast, shaking the pan halfway through, until golden, 15 to 18 minutes.
  • Fill a saucepan with water (leaving room for the eggs) and bring to a boil.
  • While chickpeas roast and water comes to a boil, whisk together all dressing ingredients. Set aside.
  • In a large bowl, combine salad greens, cucumber, green onions, tomatoes, and feta.
  • Return to boiling water and reduce to a simmer (a steady stream of bubbles rising from the bottom). Using a spoon, gently drop the eggs into simmering water. Set a timer and boil eggs for exactly 8 minutes. Meanwhile, prepare a bowl with ice water. When eggs are done, drain and drop into ice water. Let cool for 1 minute.
  • Add chickpeas and crumbled pita chips to salad. Add dressing and toss until dressed to your liking. (You may not need all the dressing, depending on how heavily dressed you like your salads.)
  • Peel eggs and slice in half.
  • Top salad with eggs (season them lightly with some salt). Serve immediately while the chips still have some crunch.

Nutrition

Calories: 343kcal | Carbohydrates: 17g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 672mg | Potassium: 460mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1895IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 3mg