LebaneseLunch

Recipe Story

origins & traditions

This Fattoush Bowl elevates the classic Levantine bread salad into a hearty, satisfying meal. Crispy toasted pita provides crunch, while juicy tomatoes, cucumbers, and radishes offer refreshing bite. The star is sumac-roasted chickpeas that add protein and a distinctive tangy flavor characteristic of Lebanese cuisine. Fresh herbs including parsley and mint brighten every bite, while the pomegranate molasses-spiked dressing ties everything together with its perfect balance of tart and savory notes. This dish celebrates the Lebanese tradition of using day-old bread creatively while showcasing the regions love for bold, fresh flavors and abundant vegetables.

Instructions

step by step

0/7 done

Preheat oven to 400°F (200°C). Cut pita bread into 1-inch squares and place on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt. Toast for 8-10 minutes until golden and crispy. Set aside.
Drain and rinse chickpeas, pat completely dry with paper towels. Toss with 1 tablespoon olive oil, cumin, paprika, and salt. Spread on a separate baking sheet and roast for 20-25 minutes, shaking pan halfway through, until crispy and golden.
While chickpeas roast, prepare vegetables. Dice tomatoes and cucumbers into 1/2-inch pieces. Thinly slice radishes. Chop lettuce into bite-sized pieces. Finely chop parsley and mint.
Make dressing by whisking together 4 tablespoons olive oil, juice of 2 lemons, minced garlic, cumin, salt, and black pepper in a small bowl until emulsified.
In a large serving bowl, combine lettuce, tomatoes, cucumbers, radishes, parsley, and mint. Add roasted chickpeas while still warm.
Just before serving, add toasted pita chips and pour dressing over salad. Toss gently to combine, ensuring pita chips get slightly softened by dressing while maintaining some crunch.
Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed. Serve immediately for best texture contrast.

Fattoush Bowl with Sumac Chickpeas

4.9 (20)

A vibrant Middle Eastern salad featuring crispy pita chips, fresh vegetables, tangy sumac-roasted chickpeas, and a bright lemon-olive oil dressing that brings together contrasting textures and flavors.

easy

45 min

4 servings

Ingredients

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Main Components

2 cups Chickpeas, drained and patted dry
2 pieces Bread, cut into 1-inch squares

Vegetables

3 pieces Tomatoes, diced
2 pieces Cucumber, diced
6 pieces Radishes, thinly sliced
4 cups Lettuce, chopped

Herbs

4 tablespoons Parsley, finely chopped

Dressing

7 tablespoons Olive Oil, divided
2 pieces Lemon, juiced
2 cloves Garlic, minced

Spices

2 teaspoons Cumin
1 teaspoons Paprika

Seasonings

1 1/2 teaspoons Salt, to taste
1/2 teaspoons Black Pepper, freshly ground

Chef Tips

expert advice

•For authentic flavor, look for sumac at Middle Eastern markets - its tangy, lemony taste is irreplaceable.

•If unavailable, add extra lemon zest.

•Pomegranate molasses can be drizzled on top for added complexity.

•The key to perfect fattoush is timing - add pita chips just before serving so they soften slightly but retain crunch.

•Day-old pita works best for toasting.

•For meal prep, keep components separate and assemble just before eating.

•Add crumbled feta cheese for extra richness.

•Adjust heat with a pinch of cayenne if desired.

•This recipe is easily doubled for gatherings.

Storage & Reheating

keeping it fresh

Storage

Store components separately in airtight containers. Keep toasted pita chips at room temperature for up to 2 days. Store roasted chickpeas refrigerated for up to 4 days. Keep chopped vegetables and dressing refrigerated separately for up to 2 days. Herbs are best used fresh but can be stored for 1 day.

Reheating

This salad is best served fresh and does not reheat well. If chickpeas lose their crispness, re-roast in a 375°F oven for 5-7 minutes. Assemble salad fresh each time for optimal texture and flavor.