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overhead view of chickpea fattoush salad with pita chips in wood salad bowl.

Chickpea Fattoush Salad

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  • Author: Lexi
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This vegan fattoush salad with chickpeas is filling and such a delicious lunch or light dinner! Ready in about 10 minutes with a zesty, bright sumac dressing, crispy pita chips and protein and fiber-rich chickpeas.


Units Scale
  • 1 head of romaine lettuce, chopped
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 6 small radishes, thinly sliced
  • 1/3 cup fresh chopped parsley
  • 3 tbsp fresh chopped mint
  • Half of a small red onion, thinly sliced
  • 1 14.5 oz can chickpeas, drained and rinsed
  • Pita chips, store-bought or homemade (instructions in note section)


  • 1/4 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp agave, pomegranate molasses or date syrup
  • 3/4 tsp ground sumac
  • 1/2 tsp fine kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Pepper to taste


Make the dressing: whisk together all ingredients for dressing. 

Marinate chickpeas: drain and rinse chickpeas. Toss in a few tablespoons of dressing and let sit while you prep the remaining ingredients. 

Assemble salad: prep all salad ingredients and add to a large mixing bowl. Toss well with dressing and chickpeas. If not serving right away, wait to add pita until just before serving (it gets soggy quickly!). 


Homemade pita: brush both sides of pita bread with olive oil and season with salt and za'atar seasoning. Tear or slice into smaller pieces (see photos for reference) and bake in the oven for 7-10 minutes at 350˚F. The baking time depends on the thickness of your pita, so keep a close eye on it until they are golden brown and crispy.

Red onion: if you're not a fan of raw red onion, rinse the sliced onion under super hot water for 30 seconds, then rinse with cold water. This takes out the bite. You can also use quick pickled onion instead. 

Pomegranate molasses is traditional in fattoush salad dressing. If you can't find any, you could substitute with balsamic glaze or date syrup. 

Sumac is also essential to this chickpea fattoush salad dressing. It has a zesty, tangy flavor reminiscent of lemon juice. It's available at many grocery stores, but if you can't find any, you could add a bit of extra fresh lemon zest to the dressing.

Make this without lettuce for a more filling salad. Double all of the other ingredients, leave out the lettuce and enjoy as a bean salad. 

Storage: store leftovers for up to a day (this salad gets soggy quickly). For longer storage, wait to add dressing and pita chips until just before serving.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No cook
  • Cuisine: Lebanese


  • Serving Size:
  • Calories: 420
  • Sugar: 7.9 g
  • Sodium: 741.5 mg
  • Fat: 21.2 g
  • Carbohydrates: 49.9 g
  • Fiber: 12.3 g
  • Protein: 12.9 g