Middle Eastern fattoush salad

Prep 20 min
Total 30 min
Serves 4

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large pitas
3 tbsp
olive oil, divided
3 tbsp
garlic clove, minced
1/2 tsp
English cucumber, finely diced
1 pint
cherry tomatoes, halved
red onion, finely chopped
540 mL
canned chickpeas, drained and rinsed
1 cup
finely chopped parsley
2 tbsp
finely chopped mint
2 tbsp
crumbled feta, (optional)


  • POSITION racks in top and bottom thirds of oven. Preheat to 400F. Slice each pita along the seams into 2 rounds. You will have 4 rounds. Brush both sides of pitas with 1 tbsp oil and arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching sheets and flipping halfway through, until golden and crisp, about 8 min. Let cool slightly, then break into bite-sized pieces.
  • WHISK lemon juice with remaining 2 tbsp oil, garlic and salt in a large bowl. Season with fresh pepper. Stir in cucumber, tomatoes, red onion, chickpeas, parsley, mint and toasted pita until well coated. Transfer to a platter. Sprinkle with feta. Kitchen note: This recipe is a great way to use up stale pita bread (and genius in a lunch box).


Calories 325, Protein 10 g, Carbohydrates 45 g, Fat 13 g, Fibre 8 g, Sodium 631 mg. Excellent source of vitamin C

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