Spiced Chickpea and Mint Fattoush Salad

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A refreshing and tangy Middle Eastern fattoush salad featuring roasted spiced chickpeas and fresh mint for crunch and brightness. This Middle Eastern-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs chickpeas (canned, drained and rinsed), olive oil, ground cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) chickpeas (canned, drained and rinsed)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 pieces, torn into bite-sized pieces pita bread
• 4 cups, chopped romaine lettuce
• 1 medium, diced cucumber
• 2 medium, diced tomato
• 1/2 cup, roughly chopped fresh mint leaves
• 1/4 cup, chopped fresh parsley
• 3 tbsp lemon juice
• 1 tsp sumac
• 1 small, minced garlic clove

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy.
2. Step 2: Toss 2 pieces of torn pita bread with 1 tbsp olive oil and spread on a separate baking sheet. Bake alongside chickpeas for 8-10 minutes until golden and crisp.
3. Step 3: In a large bowl, combine 4 cups chopped romaine lettuce, 1 medium diced cucumber, 2 medium diced tomatoes, 1/2 cup chopped fresh mint leaves, and 1/4 cup chopped parsley.
4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp sumac, and 1 minced small garlic clove to make the dressing.
5. Step 5: Add the roasted chickpeas and toasted pita pieces to the salad bowl. Pour the dressing over and toss gently to combine. Serve immediately for a crunchy, fresh salad.