This Southern spin on Middle Eastern fattoush salad can be assembled in the morning before taking off to your picnic, tailgate, or work so the flavors meld and pita chips soften. Serve it directly from the jars. We love wide-mouth Weck jars, though any style will do.
1 (19-oz.) can chickpeas, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
1 (2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded
Stir together first 4 ingredients and 2 Tbsp. olive oil; stir in shredded chicken. Add table salt and black pepper to taste; let stand 15 minutes.
Meanwhile, stir together radishes, onion, and 1 Tbsp. olive oil. Stir together tomatoes and 1 Tbsp. olive oil. Stir together cucumbers and remaining 1 Tbsp. olive oil. Season each mixture with salt and pepper to taste.
Layer chickpea mixture, radish mixture, 3/4 cup Yogurt Dressing, tomato mixture, pita chips, and cucumber mixture in a 4-qt. bowl; top with remaining Yogurt Dressing. Cover and chill 2 to 4 hours. Serve with lemon wedges and additional pita chips.
Total time includes dressing.
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We enjoyed this salad last night tailgating at Tanglewood. Instead of individual servings, for easier transport, I layered it all in a large bowl and that worked fine. I marinated (lemon juice, olive oil and fresh herbs) and grilled chicken breasts instead of the rotisserie chicken. I agree with TECBLC, no need to use as much olive oil. The yogurt dressing is fabulous! And the leftovers I just had were not toooo bad! Great recipe and pretty presentation!
Yummy. Would make again. Also beautiful presentation. One drawback was that leftovers did not hold up well in fridge. Also, why mix all that oil with the chicken layer - it was not needed and better without. I would make this again definitely though. Great to pack for a work lunch or picnic!