Tangy-Crispy Chickpea Fattoush

Ingredients

• 2 15 oz cans canned chickpeas (Rinsed, drained, and patted thoroughly dry)
• 2 tbsp cornstarch (For coating the chickpeas)
• 1.5 cup neutral frying oil (Use as needed for shallow-frying; not all of the oil will be absorbed)
• 2 pita breads (Cut or torn into bite-size pieces)
• 1 English cucumber (Quartered lengthwise and sliced)
• 3 ripe tomatoes (Cut into bite-size pieces)
• 0.5 red onion (Thinly sliced)
• 0.5 cup fresh parsley (Chopped)
• 0.25 cup fresh mint (Chopped)
• 0.25 cup tahini (For the dressing)
• 0.25 cup fresh lemon juice (For the dressing)
• 3 tbsp extra-virgin olive oil (For the dressing)
• 2 tsp ground sumac (Brick-red, tangy spice)
• 1 clove garlic (Finely grated or minced)
• kosher salt (To taste, divided between dressing, vegetables, and chickpeas)
• black pepper (To taste)

Steps

1. 1

   Rinse the chickpeas thoroughly under cold water, drain them well, and spread them on a clean kitchen towel or paper towels. Pat them very dry; removing excess moisture helps the cornstarch adhere and reduces splattering during frying.

2. 2

   Place the dried chickpeas in a bowl. Add the cornstarch, season lightly with salt and pepper, and toss until the chickpeas are evenly coated without visible clumps of starch.

3. 3

   Pour the frying oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat to approximately 350°F (175°C).

4. 4

   Working in batches if necessary to avoid crowding, carefully add the coated chickpeas to the hot oil. Fry, stirring occasionally, until crisp and golden brown, about 5 to 8 minutes per batch.

5. 5

   Transfer the fried chickpeas to a paper-towel-lined plate or a wire rack. Season with salt while hot and set aside to drain and crisp.

6. 6

   Meanwhile, heat the oven to 400°F (200°C). Arrange the pita pieces in a single layer on a baking sheet and toast for 8 to 12 minutes, turning once, until crisp and lightly browned.

7. 7

   In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, ground sumac, and enough water to make a smooth, pourable dressing. Season with salt and pepper. If the tahini tightens when the lemon juice is added, continue whisking while adding the water gradually until smooth.

8. 8

   Place the cucumber, tomatoes, red onion, parsley, and mint in a large serving bowl. Add a pinch of salt and toss gently to combine.

9. 9

   Add the toasted pita and most of the dressing to the vegetable mixture. Toss gently until the pita is lightly coated and the vegetables are evenly dressed.

10. 10

    Taste the salad and adjust the lemon juice, sumac, salt, or pepper as needed. The finished salad should be fresh, tangy, and well seasoned.

11. 11

    Transfer the fattoush to a serving platter or individual bowls. Spoon the crispy chickpeas over the top, drizzle with the remaining dressing, and serve immediately so the pita and chickpeas retain their crunch.

Notes

The source emphasizes rinsing, draining, and thoroughly drying the chickpeas before coating and frying. Less moisture reduces cornstarch clumping and oil splatter. Assemble and dress the salad just before serving to preserve the crisp pita and chickpeas.

Nutrition per serving

• salad
• main dish
• vegetarian
• Levantine
• Middle Eastern
• fried
• toasted
• summer