Grain-Free Fattoush Salad

Grain-Free Fattoush Salad

Based on an authentic Lebanese recipe, our Grain-Free Fattoush Salad is made with pan roasted chickpeas in place of fried pita bread. Radishes, green pepper and Persian cucumbers add a refreshing crunch and a light, zesty Lemon Mint Dressing ties everything together.

This is an excellent salad for lunch prep and weeknight meals, and it comes together in about half an hour. If you are not soy-free and prefer tofu to chickpeas, simply substitute with extra-firm tofu. Cut the tofu into 1/2-inch slices, press between two paper towel-lined plates to drain, then cut into 1/2-inch cubes.

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Grain-Free Fattoush Salad

Grain-Free Fattoush Salad

A grain-free twist on traditional Lebanese Fattoush Salad

  • Total Time: 30 minutes
  • Yield: 4+ Servings 1x



For the Chickpeas

  • 3 cups prepared or canned chickpeas (2 cans), drained and rinsed
  • 2 tbsp extra-virgin olive oil
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • Pinches of cinnamon, cardamom, and allspice* 

For the Salad

  • 1 large head romaine lettuce (or 2 romaine hearts), rinsed and chopped
  • 1 container (about 10 ounces) cherry tomatoes, halved
  • 4 Persian cucumbers (also called Persian pickles) cut into half moons
  • 1 green bell pepper, chopped
  • 6 radishes, cut into thin half moons
  • 3 green onions, thinly sliced
  • Chopped fresh parsley and mint for garnish

For the Dressing

  • 3 tablespoon extra-virgin olive oil
  • 2 large garlic cloves, minced
  • Juice of one small or 1/2 large lemon (about 2 tbsp)
  • 1 tsp ground sumac OR grated zest of one lemon
  • 1 tsp pomegranate molasses 
  • 1 tsp minced fresh mint
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • Optional: Pinch of ground cinnamon


For the Chickpeas

  1. In a small bowl, combine salt and spices. Heat a large skillet over medium heat, then add 2 tablespoons olive oil. Add the chickpeas and toss to coat with oil. Sprinkle spice mixture evenly over the chickpeas and toss again to coat thoroughly.
  2. Continue cooking until the liquid cooks off and chickpeas begin to toast to a golden brown, turning as needed. 
  3. Remove from heat and let rest until ready to add to salad.

For the Dressing

  1. Combine all ingredients in a mason jar with a lid or a bullet blender cup.
  2. Shake or pulse until well combined. Let sit until ready to use, and shake again right before using. 

Putting it Together

  1. For individual servings: Divide the lettuce between four large plates or bowls, then top one side of the lettuce with cucumbers, peppers, radishes, and tomatoes. Top the other side with 1/4 of the pan roasted chickpeas (warm or cooled). Garnish with parsley, mint, and onions. Drizzle with dressing or serve on the side. Serve immediately.
  2. For family style serving: Add all vegetables, pan roasted chickpeas (cool completely before adding), dressing, and garnishes to a large salad bowl and toss to combine. Serve immediately. 
  3. For leftovers and lunch prep: Keep components separate and leave tomatoes whole, if desired. Cucumbers, peppers, garnishes, and unsliced tomatoes can be packed together. Pack lettuce, chickpeas, and dressing separately. Assemble salad just before eating. 


Refrigerate separate components up to 4 days. 

Don’t skip the pinches of cinnamon, cardamom, and allspice on the chickpeas. If you don’t have all 3, use any combination of what you have on hand.

If you don’t have ground sumac, zest the lemon before juicing it and use lemon zest as a substitute for the sumac.

Makes 4 servings as a main course, and 6-8 servings as a side dish. 

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Dishes, Salads, Vegan
  • Method: Stove Top
  • Cuisine: Mediterranean



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