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 I haven’t found any 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?
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!)
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.
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 of these ingredients in this recipe for Heirloom Tomato Salad with Pomegranate-Sumac Dressing. Doesn’t it look delicious?
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.
I hope you enjoy this Fattoush salad! Please let me know in the comments what other salad recipes you would like to see on Veggies Save The Day.
And be sure to follow Veggies Save The Day on Instagram and show me which recipes you’re making from the blog! Use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen.
So are you ready to make Fattoush salad? Let’s do it!
Roasted Chickpea Fattoush Salad
For the roasted chickpeas:
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
- Pre-heat the over to 400 degrees F. 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.
- Place all the salad ingredients in a large bowl.
- Add the dressing ingredients to a small jar with a lid. Shake until well blended.
- Pour the dressing over the salad and toss well. Add the roasted chickpeas, then serve immediately.