• 1 large wholemeal Lebanese Pita bread
  • Olive oil
  • 2 teaspoon Sumac (Arabic herbs)
  • 400g can chickpeas, drained and rinsed
  • 1 punnet mixed grape tomatoes, halved
  • 1 Lebanese cucumber, cut in half lengthwise and sliced into chunks
  • 5 small radishes, quartered
  • 1 tablespoon red onion, finely chopped
  • 1/2 cup whole mint leaves
  • 1/2 cup continental parsley, chopped

Dressing ingredients

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon pomegranate molasses

Author of this recipe

Emma Stirling

Emma Stirling

Health professional / educator

I’m an Accredited Practising Dietitian (APD), Director of Scoop Nutrition consultancy and academic with over 20 years experience in food and culinary nutrition.   Read more

A Fattoush is a Middle Eastern inspired summer salad which incorporates delicious seasonal produce, chickpeas, pita bread and an array of fresh herbs. Best of can be thrown together in moments. The fresh crunch of the garden vegetables and crispness of the pita bread combine oh so perfectly with the pomegranate molasses and lemon dressing. Enjoy! 

Total votes: 332


  • Preheat oven to 200 degrees celsius.
  • Place the pita bread on a lined baking tray, spray with olive oil and sprinkle with 1 teaspoon of sumac.
  • Bake until crisp and just golden for around 10 minutes.
  • In a large bowl combine chickpeas, tomatoes, cucumber, radishes, onion, herbs and sumac and lightly toss to combine.
  • In a jar or small glass jug, whisk the lemon juice, olive oil and pomegranate molasses. Add the dressing to the salad and toss.
  • Season with salt and pepper to taste.
  • Break cooled pita into pieces and either toss small pieces through the salad or serve on the side.

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