Wholemeal fattoush with chickpeas and sumac
Crisp toasted wholemeal pitta, chickpeas, tomatoes and cucumber with mint and a sharp sumac and lemon dressing.
- Time25 min
- LevelEasy
- Costabout £0.82 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Tear the pitta into bite size pieces and toss with 1 tbsp olive oil and 1 tsp sumac.
- 2
Bake for 8 minutes until crisp and golden, turning once.
8 min - 3
Pat the chickpeas dry and mix them with the tomato, cucumber, lettuce, radish, spring onions, mint and parsley.
- 4
Whisk the remaining oil, lemon juice and sumac together.
- 5
Pour the dressing over the salad and toss.
- 6
Add the pitta just before serving so it stays crunchy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.