Tangy-Crispy Chickpea Fattoush
- Makes4 servings
- Cook Time50 minutes
- 5
Fattoush, a Levantine salad, tosses hunks of toasted pita with fresh vegetables and sometimes meats. In this version, we fry chickpeas until golden and sprinkle them on top. The chickpeas, along with a tahini-enriched dressing, make the salad substantial enough to be a light vegetarian main. Brick-red in color and tangy in flavor, ground sumac is made by pulverizing the dried berries of the sumac plant. Find it in well-stocked grocery stores, spice shops and Middle Eastern markets.
Don’t skip rinsing, draining and patting the chickpeas dry. Rinsing rids them of their starchy canning liquid, and draining and drying ensures the cornstarch won’t clump during tossing. Less moisture also means less splatter during frying.
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