Fattoush with crisp spiced chickpeas

Fattoush with crisp spiced chickpeas

  • serves 4
  • Easy

A vibrant, summery salad that mixes chickpeas with herby pitta croutons, radishes, tomatoes, sumac and a pomegranate molasses dressing


This fattoush salad recipe is adapted from Eat More Veg by Annie Rigg (£14.99, National Trust).

You can use half a regular cucumber instead of the baby cucumbers, but remove the seeds to prevent the salad becoming watery.



  • tinned chickpeas 200g after draining
  • olive oil 2 tbsp
  • ground cumin ½ tsp
  • ground coriander ½ tsp
  • cayenne pepper ¼ tsp, plus a pinch
  • pittas 2, torn into bite-sized pieces
  • dried oregano a generous pinch
  • garlic powder a generous pinch
  • tomatoes 4 large, ripe and cut into chunks
  • cherry or baby plum tomatoes 120g, halved
  • baby cucumbers 4
  • spring onions 3-4, sliced
  • radishes 100g, sliced
  • Little Gems or Ruby Gems 2, roughly chopped
  • flat-leaf parsley roughly chopped to make 3 tbsp
  • mint roughly chopped to make 2 tbsp
  • sumac a pinch (optional)


  • garlic 1 clove
  • lemon ½, juiced
  • pomegranate molasses ½ tbsp
  • extra-virgin olive oil 4 tbsp
  • white wine vinegar ½ tbsp


  • 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.

Annie Rigg has been a cookbook writer, food stylist and chef for more than 20 years. Follow her on Instagram @annierigg. Photographs Nassima Rothacker.

Fancy a different fattoush?

Grilled poussin, fattoush and tahini yoghurt

Nutritional Information

  • Kcals 390
  • Fat 19.5g
  • Saturates 2.7g
  • Carbs 38.1g
  • Sugars 10.2g
  • Fibre 8.1g
  • Protein 11.2g
  • Salt 0.4g