Fattoush Salad with Crispy Chickpeas

In the summer, salads are a given. You don’t want to heat up the kitchen and actively avoid the excess heat generation in the kitchen. You want something refreshing and light to cool off. Summer salads are perfect. But as soon as the temperature lowers, we drop salads and opt for hearty meals.

But don’t you know fall is the season for salads?


You may want to stick your face in a big bowl of mac and cheese, but hold back. Fight those comfort food cravings with this healthy fall salad, inspired by the most beautiful seasonal produce. This week’s favorite is inspired by a new ingredient love for chickpeas.

Feel healthy and satisfied with this Fattoush Salad with Crispy Chickpeas, and fuel your body with all its nutrient-packed protein and fiber!


For the dressing

  • 4 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 tablespoon, white wine vinegar
  • Sea salt, for taste
  • Freshly ground pepper, for taste

For the salad

  • 2oz black olives, chopped
  • 3 persian cucumbers, sliced thinly
  • 8oz grape tomatoes, halved
  • 1/2 oz parsley, chopped
  • 1 16oz can of chickpeas, drained
  • 2 tablespoon of cumin
  • 2 tablespoon of olive oil


For the dressing

  1. Heat 2 Tablespoons olive oil in a small pan over medium heat. Add garlic. Cook until slightly brown and fragrant, 1-2 minutes.
  2. Remove pan from heat. Once cooled, thoroughly whisk in vinegar and season with salt and pepper. Set aside.

For the salad

  1. Preheat the oven to 425°F.
  2. Toss chickpeas on a baking sheet with cumin, a drizzle of olive oil, and a pinch of salt and pepper. Bake until crispy, about 20 minutes.
  3. In a large mixing bowl, add vinaigrette and top with cucumbers, olives, tomatoes, olives, tomatoes, parsley leaves, and shallots. Toss thoroughly to coat. Season to taste with salt and pepper. Divide among bowls and enjoy!


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