Fattoush-Inspired Chopped Salad with Tahini Dressing
If you’re a fan of the Lebanese salad called Fattoush, you’ll love this Fattoush-Inspired Chopped Salad with Tahini Dressing and the salad also has the delicious middle-eastern spice called Sumac! If you want less carbs, omit the chickpeas and use marinated chicken for this salad.
A few years ago a reader sent me her recipe for Fattoush, and I was smitten at first bite with the traditional Lebanese salad that includes romaine lettuce, tomatoes, cucumbers, mint, parsley, toasted pita chips, and lemon-sumac vinaigrette. Since then I’ve become a huge fan of London chef and cookbook author Ottolenghi. I have all his cookbooks, and in the most recent book, Jerusalem, I was intrigued by a recipe for Fattoush with buttermilk in the dressing.
I love buttermilk in just about anything, and Ottolenghi’s dressing inspired me to combine it with olive oil, lemon, garlic, Tahini (affiliate link), dried mint, and Sumac (affiliate link) to make the dressing for this Fattoush-Inspired Chopped Salad with Tahini Dressing. I experimented with the dressing ingredients for a couple of weeks to get it just right, and Jake and I loved the flavor combinations in this salad Hope you enjoy it as much as we did!
If you’d like a vegan and dairy-free version of the salad, just use the lemon-sumac vinaigrette from my original Fattoush for this salad. And if you happen to have any fresh mint or flat-leaf parsley I’d chop up some of that and add it to the salad. Of course this salad isn’t low-carb with the chickpeas, but you replace chickpeas with some leftover rotisserie chicken, marinate it in the dressing while you chop the veggies, and stir in the chicken to the finished salad and I think that would be totally delicious!
How to Make Fattoush-Inspired Chopped Salad with Tahini Dressing:
(Scroll down for complete recipe including nutritional information.)
- Whisk together olive oil, Tahini (affiliate link), lemon juice, buttermilk, red wine vinegar, Sumac (affiliate link), dried mint, garlic, salt, and pepper to make the dressing.
- Dump a can of chickpeas into a colander, rinse with cold water, and let drain. When the chickpeas are drained, toss them with 1/4 cup of the dressing and let marinate while you prep the other ingredients. (Replace chickpeas with chopped rotisserie chicken marinated in the dressing for a low-carb version.)
- I used small diced cucumbers, grape tomatoes, radishes, and sliced green onion (not shown) for my salad, but if I was making this in the summer I’d add a generous amount of chopped fresh mint and parsley. Toss the salad ingredients together.
- Then toss in the marinated chickpeas (or chicken if you’re making a low-carb version.)
- Toss together with the other ingredients, adding more dressing as needed so the salad is as moist as you’d like. The toasted pine nuts on top are definitely optional, but good!
More Salads with Chickpeas:
Chopped Kale and Chickpea Salad with Creamy Tahini Dressing ~ Little Ferraro Kitchen
Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing ~ Kalyn’s Kitchen
Cucumber and Chickpea Salad ~ Reluctant Entertainer
Chickpea Salad with Roasted Red Peppers, Mint, and Sumac ~ Kalyn’s Kitchen
Deconstructed Hummus Salad ~ The View from Great Island
- one 15 oz. can garbanzo beans, rinsed and drained
- 3 small Persian cucumbers, diced in pieces about 1/2 inch (see notes)
- 1 cup diced grape tomatoes, diced in pieces about 1/2 inch
- 1/3 cup diced radishes, diced in pieces about 1/2 inch
- 1/2 cup sliced green onion
- 1/4 cup toasted pine nuts
(This is a generous amount of dressing for this much salad, but it’s tasty on many other things.)
- 2 T olive oil
- 2 T Tahini
- 2 T fresh-squeezed lemon juice
- 1/4 cup buttermilk
- 1 tsp. red wine vinegar
- 1 tsp. Sumac
- 1 tsp. dried mint (probably optional, but good)
- 1 tsp. finely minced garlic
- salt and fresh-ground black pepper to taste
- Dump garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears. Let beans drain until fairly dry (or blot dry with paper towels.)
- While the beans drain, whisk together the olive oil, Tahini (affiliate link), lemon juice, buttermilk, red wine vinegar, Sumac (affiliate link), dried mint, garlic, salt, and pepper to make the dressing. When the beans are well-drained, put them in a small bowl and toss with 1/4 cup of the dressing. Let the beans marinate while you chop the other ingredients.
- Chop the cucumbers, tomatoes, and radishes into same-size pieces. (I made pieces about 1/2 inches across, but the size is a matter of personal choice.) Slice the green onions. Toss together the cucumbers, tomatoes, radishes, and green onions.
- Add the marinated garbanzo beans (with the dressing they’re marinating in) and toss with the salad ingredients. Then add as much more dressing as you prefer until the salad is moistened to your liking. (I used about 2 T more dressing.)
- If you’re using the pine nuts, toast them in a dry frying pan over high heat for about 1-2 minutes, just until they start to become fragrant. Toss pine nuts over each serving of salad.
Use any cucumbers you prefer, you need about 1 cup diced cucumber.
The recipe was created by Kalyn with inspiration for the buttermilk dressing by the Fattoush salad in Ottolenghi’s Jerusalem (affiliate link).
Amount Per Serving: Calories: 351Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 1mgSodium: 469mgCarbohydrates: 36gFiber: 9gSugar: 9gProtein: 12g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
You should skip the chickpeas or replace with chopped chicken if you’re making this Fattoush-Inspired Chopped Salad for a traditional low-carb diet plan. Everything about this low-glycemic salad is approved for all phases of the South Beach Diet, but beans are a limited food for phase one, so limit portion size if eating this for phase one.
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