Recipe

Chickpea Fattoush Salad

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Chickpea Fattoush Salad

Roasted chickpeas scattered over a salad, topped with sumac.




Ingredients to serve 2

  • ½ tin x chickpeas – rinse & drain
  • ½ x lemon
  • 1 x naan breads – cut into squares (2cm)
  • 60ml x buttermilk
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tbsp x apple cider vinegar
  • 2 x tomatoes – dice (½ cm)
  • 1 x cucumbers
  • 10g x parsley – remove stalks & chop roughly
  • 10g x mint – chop leaves roughly
  • 2 x spring onions – slice thinly at an angle
  • 2 x radishes – slice thinly
  • ½ tbsp x sumac
  • salt & pepper (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 tin x chickpeas – rinse & drain
  • 1 x lemon
  • 2 x naan breads – cut into squares (2cm)
  • 120ml x buttermilk
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tbsp x apple cider vinegar
  • 4 x tomatoes – dice (½ cm)
  • 2 x cucumbers
  • 20g x parsley – remove stalks & chop roughly
  • 20g x mint – chop leaves roughly
  • 4 x spring onions – slice thinly at an angle
  • 4 x radishes – slice thinly
  • 1 tbsp x sumac
  • salt & pepper (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Chickpeas: Place the chickpeas on a tin foil lined baking tray with salt, pepper and olive oil and roast them in the oven for 20 minutes until golden and crisp.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice only ONE HALF of the lemon. Discard the rest. Set aside.

Step 4

Cucumber: Dice the cucumber, discarding the seeds. Here’s how: Cut the ends off the cucumber, then slice the four edges around the seeds. Dice these edges (½ cm) and discard the core containing the seeds. (See inset pic).

Step 5

Naan croutons: Place a large frying pan on medium-high heat. Add a knob of butter and a drizzle of olive oil. Once the butter is melted, add the croutons and toss in the butter and olive oil to coat. Toast the croutons in a single layer (if your pan is too small, toast the croutons in batches) for 3-4 minutes. Move the croutons around with a spoon to make sure they’re toasted. In the last minute, add an extra knob of butter. Remove them from the pan and season with salt while hot. Set aside.

Step 6

Dressing: Mix together the buttermilk, garlic, lemon zest and apple cider vinegar. Season with salt, pepper and lemon juice to taste.

Step 7

Salad: Mix together the tomatoes, cucumber, parsley, mint, spring onions and radishes. Mix the dressing through the naan croutons and then mix into the salad.

Step 8

Serve the roasted chickpeas scattered over the salad, topped with the sumac. Eat straight away to prevent the croutons from getting soggy.