Warm Spiced Chickpea Fattoush with Crispy Pitta
Crispy chickpeas and toasted pitta tossed with lemon, sumac and olive oil, paired with cucumber, tomatoes and herbs.
- 240 g chickpeas in water
- 1 piece pitta bread
- 100 g cucumber
- 150 g tomatoes
- 50 g red onion
- 30 g fresh parsley
- 15 g fresh mint
- 1 piece lemon
- 2 tbsp extra virgin olive oil
- 5 g sumac
- 2 g ground cumin
- 2 g paprika
- 3 g salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C, tear pitta into bite-sized pieces and toast for 8-10 minutes until golden and crispy
- Step 2
Drain and rinse chickpeas, pat dry with kitchen paper
- Step 3
Heat 15ml olive oil in a frying pan, add chickpeas, cumin, paprika and salt, cook for 5-6 minutes until lightly crisped
- Step 4
Dice cucumber and tomatoes into 1cm pieces, thinly slice red onion
- Step 5
Roughly chop parsley and mint leaves
- Step 6
In a large bowl, whisk together lemon juice, remaining olive oil, sumac and a pinch of salt
- Step 7
Add warm chickpeas, cucumber, tomatoes, red onion, parsley and mint to the dressing
- Step 8
Toss everything together and let sit for 5 minutes for flavours to meld
- Step 9
Add crispy pitta pieces just before serving and toss gently to combine
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