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Fattoush Salad

Fattoush Salad with Bulgur, Feta, and Pita Chips

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Recipe Details


We love all things crunchy, especially when it comes to salads and snack foods. We’ve become obsessed with the Middle Eastern fattoush salad, because it combines two terrifically crunchy ingredients: romaine lettuce and pita chips! Our version also features sumac-roasted chickpeas, feta cheese, and a lemon herb dressing. Meet your new salad soul(or should we say bowl?)mate.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 630
  • Protein 17g
  • Total Carb 67g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cherry tomatoes
    1/2 pint
    cherry tomatoes
  • Persian cucumbers
    Persian cucumbers
  • romaine heart
    romaine heart
  • lemon
  • chickpeas
    1 cup
  • bulgur wheat
    1/2 cup
    bulgur wheat
  • ground sumac
    1 teaspoon
    ground sumac
  • pita breads
    pita breads
  • Champagne vinegar
    1/2 tablespoon
    Champagne vinegar
  • harissa
    2 teaspoons
  • crumbled feta cheese
    3 ounces
    crumbled feta cheese
  • mint and parsley
    mint and parsley
  • parsley
    1/8 ounce
  • mint
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • fine-mesh sieve (optional)
  • 2 baking sheets

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Roughly chop or tear mint and parsley leaves, discarding stems and keeping herbs separate. Halve tomatoes. Halve cucumbers lengthwise, then cut crosswise into ½-inch half-moons. Pat romaine dry with paper towel. Halve lemon. Rinse chickpeas

  2. Cook Bulgur

    Cook Bulgur

    Season boiling water generously with salt. Stir in bulgur and cook until tender, about 10 minutes. Using a fine-mesh sieve, drain bulgur and spread on a plate to cool—this helps the grains cool faster so they don't wilt the lettuce. 

  3. Roast Chickpeas

    Roast Chickpeas

    While bulgur cooks, on a baking sheet, toss chickpeas with half of sumac, 1 tablespoon olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast until crisp, 15-20 minutes. 

  4. Make Pita Chips

    Make Pita Chips

    While chickpeas roast, cut pita breads into 1-inch pieces and place on a separate baking sheet (pro tip: stack the pitas to cut them all at once). Drizzle over 2 tablespoons olive oil, season with ¼ teaspoon salt and pepper as desired, and toss to coat. Arrange in a single layer and toast in oven, with chickpeas, until golden and crisp, 8-10 minutes.

  5. Finish Salad

    Finish Salad

    While pita chips toast, in a large bowl, whisk together Champagne vinegar, 1 teaspoon harissa, parsley, juice of ½ lemon, remaining sumac, 2 tablespoons olive oil, ½ teaspoon salt and pepper as desired to combine. Cut or tear romaine into bite-size pieces and add to bowl with dressing along with feta, mint, tomatoes, and cucumber. Toss to coat, taste, and add more salt and pepper as needed. 

  6. Plate Fattoush Salad

    Plate Fattoush Salad

    Add roasted chickpeas, bulgur, and pita chips to bowl with salad and toss to combine. Transfer fattoush salad to serving plates and dig in!

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