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+ servings
5 from 2 votes

Fattoush Nachos with Crispy Za'atar Roasted Chickpeas

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 6 servings


  • 2 large or 4 mini whole wheat pitas about 4 ounces total, cut into wedges, or 2-3 cups pita chips of choice
  • 1 1/2 cups cooked chickpeas 1 can, drained and rinsed
  • 2 tablespoons olive oil divided
  • 1 tablespoon za'atar spice
  • 1/2 teaspoon ground cumin
  • Coarse salt + freshly ground black pepper
  • 2 cups peeled and chopped cucumber
  • 1 1/2 cups halved cherry tomatoes
  • 1 1/2 cups chopped romaine lettuce
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint leaves
  • 1 tablespoon red wine vinegar
  • 1 batch tahini green goddess dressing or tahini mint dressing


  • Preheat your oven to 400F. Place the pita chips on one lined baking sheet. Toss the chickpeas with 1 tablespoon olive oil, the za'atar spice, and the cumin. Place the chickpeas on another lined baking sheet and sprinkle them with coarse salt and freshly ground pepper. Transfer both sheets to the oven. Bake the pita chips for 5-7 minutes, or until they're crispy at the edges (check them at 5 minutes to be sure they don't burn). Bake the chickpeas for 30-35 minutes, or until they're crispy and golden.
  • While the chickpeas and pita are baking, toss the cucumbers, tomato, lettuce, parsley, and mint together with the remaining tablespoon olive oil, the red wine vinegar, and salt and pepper to taste.
  • To serve, layer the pita chips in a large tray. Layer the cucumber and tomato salad on top, followed by the roasted chickpeas. Drizzle the whole tray generously with your dressing of choice. Serve.


The crispy chickpeas can be made one day in advance and stored in an airtight container in the fridge. The dressing can be made up to four days in advance and stored in an airtight container in the fridge.