A MEAL YOU CAN MAKE

Chickpea fattoush

A bright chopped salad with chickpeas, lemon, sumac and crisp pita.

About 40 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten; check sumac blends for added ingredients. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~461 kcal · 19g protein · 62g carbohydrate · 17g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Wash and dry salad vegetables. Cut tomatoes, cucumber and radishes, tear lettuce and chop parsley. Drain and rinse chickpeas. Tear pita into bite-size pieces and toss with a third of the oil on a tray.

  2. Set the oven

    Set the oven to 180°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 180°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Toast the pita

    Bake until crisp and golden, checking frequently near the end. Thin pieces burn quickly.

  6. Get everything ready

    Whisk remaining oil, lemon juice and sumac in a large bowl. Fold in chickpeas and all vegetables until lightly coated.

  7. Check and serve

    Add the toasted pita just before serving so some crunch remains. This is a fresh salad, with chickpeas added to make a fuller meal.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 8 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Levantine fattoush-inspired · chickpea meal adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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