Fattoush
Ingredients
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1 pound dried chickpeas
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8 cups water
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1 teaspoon salt
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¼ teaspoon baking soda
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1 teaspoon salt
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½ cup extra-virgin olive oil
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2 tablespoons lemon juice
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Pick and sort the beans
Pick and sort the chickpeas, discarding any that are split or discolored along with pebbles and other debris. Transfer the chickpeas to a strainer and rinse thoroughly. Add the rinsed chickpeas to a large covered casserole dish or Dutch oven.
1 pound dried chickpeas
measuring cups
June Pan
strainer
covered casserole dish
Combine the ingredients
Add the water, salt and baking soda to the chickpeas. The liquid should cover the chickpeas by 2-3” (add more water, if needed, depending on the shape/size of your cooking vessel). Stir gently and cover. Transfer the casserole or Dutch oven to the bottom shelf of the June Oven.
8 cups water
1 teaspoon salt
¼ teaspoon baking soda
liquid measuring cup
measuring spoons
spatula
June Oven
Slow cook the chickpeas
Transfer the dish to the bottom shelf of the June Oven. Slow cook the chickpeas on High for 4 hours, until they are very tender. June will notify you when the chickpeas are ready.
Finish and cool the chickpeas
Remove the dish from the June Oven and carefully uncover. Season with salt and stir to combine. Allow the chickpeas to cool to room temperature. Portion 2 cups of chickpeas and set aside. If desired, cover the remaining chickpeas and refrigerate up to 5 days or freeze up to 6 months, until ready to use. Defrost chickpeas before using.
1 teaspoon salt
Make the dressing
Combine the extra-virgin olive oil, vinegar, lemon juice, garlic, sumac or za’atar, sugar, salt and pepper in a resealable jar or medium bowl. Place the lid on the jar and shake to mix, or whisk to combine in the bowl. Set aside.
½ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground sumac
½ teaspoon crushed garlic
¼ teaspoon sugar
1 teaspoon salt
¼ teaspoon black pepper
resealable jar
whisk
Prepare the salad
In a large bowl or serving bowl, combine the cooled chickpeas, salad greens, cucumbers, tomatoes, red onion, feta, mint and parsley. Toss lightly to combine. Drizzle about ¾ of the dressing over the salad and toss lightly.
2 persian cucumbers
2 cups baby arugula
1 cup cherry tomatoes
1 cup sliced red onions
½ cup crumbled feta cheese
½ cup torn mint leaves
½ cup parsley leaves
large bowl
Add the pita chips
Add the pita chips and toss. Taste and add more dressing as desired.
2 cups pita chips
Serve
Serve immediately.