Fattoush with crisp spiced chickpeas
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200g after draining tinned chickpeas
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepperplus a pinch
- 2 pittastorn into bite-sized pieces
- a generous pinch dried oregano
- a generous pinch garlic powder
- 4 large tomatoesripe and cut into chunks
- 120g cherry or baby plum tomatoeshalved
- 4 baby cucumbers
- 3-4 spring onionssliced
- 100g radishessliced
- 2 Little Gems or Ruby Gemsroughly 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 lemonjuiced
- ½ tbsp pomegranate molasses
- 4 tbsp extra-virgin olive oil
- ½ tbsp white wine vinegar
Nutrition: per serving
- kcal390low
- 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.
