Roasted Chickpea Fattoush Salad

Roasted Chickpea Fattoush Salad is a hearty salad is full of fresh vegetables and herbs. The flavorful dressing is made from lemon juice, olive oil, and pomegranate molasses. This version is vegan and gluten-free since the traditional bread is replaced with chickpeas.

Fattoush salad is a Lebanese bread salad full of vegetables and fresh herbs.

To make it gluten-free, I decided to replace the pita bread with seasoned roasted chickpeas (garbanzo beans).

What I created may not be an authentic Fattoush salad, but it sure is delicious!

I admit that I’m not an expert when it comes to Lebanese cuisine.

However, it’s easier than ever to learn about the food from countries all around the world, and I think it’s fun to experiment with different flavors.

One resource I recommend checking out is Hadia’s Lebanese Cuisine.

Prior to realizing I have a gluten-sensitivity, I really liked the Fattoush salad I tried in restaurants.

And since it’s not so easy to find gluten-free pita bread that is also vegan, I thought, why not use chickpeas instead?

It’s such a versatile legume, don’t you think?

I always keep my pantry stocked with both dried garbanzo beans and canned.

For a quick lunch I love making Vegan Tuna Salad.

And there’s nothing like a bowl of Vegan Wild Rice Soup for dinner.

Anyway, it seemed like chickpeas would be the perfect addition to Fattoush salad.

You don’t need very many ingredients to make Roasted Chickpea Fattoush Salad.

Before we get started with the recipe, we will need just a few special ingredients.

Now I know what you’re thinking.

I hate buying ingredients that I will only use in one recipe!

But rest assured, I promise that once you try them, you will be glad you bought them.

And I know you will be using them in other recipes (maybe even in some I share with you in the future).

So what are they?

What do you need to make Roasted Chickpea Fattoush Salad?

Sumac is a berry ground into powder that has a mild citrus flavor. You can sprinkle it on hummus or oven fries, and it is used in many Middle-Eastern dishes.

I use sumac when making White Bean Dip and Middle Eastern Bean Salad (Balela).

Pomegranate molasses has a sweet-tart flavor and can be used in dressings and glazes and in baking.

And guess what? You can use both the sumac and the pomegranate molasses  in this recipe for Heirloom Tomato Salad with Pomegranate-Sumac Dressing.

Doesn’t it look delicious?

Other than the sumac and pomegranate molasses, the other ingredients are easily found at your local market, such as lettuce, tomatoes, and cucumbers.

The only special tool I recommend for this recipe is the herb scissors I told you I used to make Raw Strawberry Mango Avocado Tacos.

It really makes chopping fresh herbs a breeze, and I feel it is definitely worth the money.

You can even cut the herbs when they are wet.

Plus cleaning the scissors is really easy.

Otherwise, the only other kitchen supplies that come in handy when making this recipe are parchment paper for roasting the chickpeas, and a small mason jar and lid for making the dressing.

And if you’re interested in trying other salads featuring garbanzo beans, check out these favorites:

Tropical Chickpea Salad

Buffalo Ranch Chickpea Taco Salad

Olive Cucumber Chickpea Salad

Tex Mex Salad Bowl

Middle Eastern Bean Salad (Balela)

So are you ready to make Fattoush salad? Let’s do it!

5 from 2 votes

Print

Roasted Chickpea Fattoush Salad

The chickpeas can be roasted in advance and kept in the refrigerator up to a few days. If you don't care for all the vegetables listed, feel free to leave some out or make substitutions.

Course Main Course, Salad

Cuisine Lebanese

Keyword fattoush, roasted chickpeas

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 469 kcal

Author Amy Katz

Ingredients

For the roasted chickpeas:

• 1 can chickpeas (1 1/2 cups), rinsed and drained
• 1 Tablespoon olive oil
• 1/2 teaspoon sumac
• salt to taste

For the salad:

• 1 head Romaine lettuce shredded
• 2 Persian cucumbers sliced (substitute 1/2 English cucumber if Persian unavailable)
• 1 small red onion thinly sliced into rings
• 1 green bell pepper chopped
• 3 large radishes sliced
• 1 cup cherry tomatoes quartered
• 1 small bunch of parsley chopped
• 1/2 bunch mint chopped

For the dressing:

• 1 clove garlic crushed
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 Tablespoon pomegranate molasses
• salt to taste

Instructions

1. Pre-heat the over to 400 degrees F. 

2. Spread the chickpeas on a baking sheet lined with parchment paper. Drizzle with the olive oil, sumac, and salt. Toss well with your hands so that all the chickpeas are coated. Roast in the oven for 20-25 minutes, tossing half-way through, until slightly crispy on the outside but still tender on the inside. Remove from the oven and carefully transfer the chickpeas to a small bowl to cool.

3. Place all the salad ingredients in a large bowl.
4. Add the dressing ingredients to a small jar with a lid. Shake until well blended.
5. Pour the dressing over the salad and toss well. Add the roasted chickpeas, then serve immediately.
6. Enjoy!

Recipe Notes

If you make Roasted Chickpea Fattoush Salad, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts

Roasted Chickpea Fattoush Salad

Amount Per Serving

Calories 469 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 3g 15%

Sodium 33mg 1%

Potassium 1105mg 32%

Total Carbohydrates 53g 18%

Dietary Fiber 13g 52%

Sugars 17g

Protein 13g 26%

Vitamin A 282.6%

Vitamin C 64.5%

Calcium 14.1%

Iron 30.7%

* Percent Daily Values are based on a 2000 calorie diet.