Chickpea Fattoush
with Grape Tomatoes, Cucumber, Toasted Pita & Feta
- Milk
- Sesame
- Wheat
- Eggs
Oh, fattoush. How we love you. Any time we can use Shawarma spice on something, we are on board. And any time we can put toasty bread in a salad, we are DEFINITELY on board! Believe it or not, this fattoush salad lets you do both. Chickpeas are coated in the classic Middle Eastern spice blend and roasted until hot and popping, then tossed with fresh spinach, cucumber, feta, and vinaigrette. Baked pieces of pita bread give the salad a crouton-like crunch. Now accepting applications to the fattoush fanclub!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
5 ounce
Spinach
3 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 tablespoon
Shawarma Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas, then pat dry with paper towels. Toss on a baking sheet with a drizzle of oil, half the Shawarma Spice (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until browned and crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• While chickpeas roast, dice pitas into 1-inch pieces. Toss on a second baking sheet with a large drizzle of oil, remaining Shawarma Spice, salt, and pepper. • Toast on middle rack until browned and crispy, 7-9 minutes. • Let cool at least 5 minutes before adding to salad in step 4.
• Meanwhile, halve tomatoes. Trim and quarter cucumber lengthwise; cut crosswise into ½-inch-thick pieces. • In a small bowl, combine Greek vinaigrette with 1 tsp sugar (2 tsp for 4 servings).
• In a large bowl, toss together spinach, tomatoes, cucumber, ¾ of the toasted pitas, half the chickpeas, half the feta, and half the vinaigrette. Season with salt and pepper. • Divide salad between shallow bowls or plates. Top with remaining roasted chickpeas, remaining feta, remaining vinaigrette, and as much of the remaining toasted pitas as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Shawarma spice blend on chickpeas and pita, creating a delicious Mediterranean-inspired salad with great textures 🍲.
- Ease of prep: Quick and simple to make, though some found roasting chickpeas and pita a bit messy or tricky to get crispy.
- Suggestions: Consider adding chicken, olives, or pickled onions for more substance; some preferred less pita and more veggies.
- Portions: Several found it light for a full meal; adding protein like grilled chicken made it more substantial.
- Freshness: Some reported issues with wilted spinach or soft cucumbers; using ingredients promptly is recommended.
