Middle Eastern Chickpea Fattoush | With Crispy Pita

Preheat the oven to 200 °C. Cut or tear the pitas into bite-sized triangles, toss with 1 tablespoon of olive oil, a pinch of salt and pepper, then spread onto a baking sheet lined with baking paper. Bake for 8–10 minutes until golden brown and crispy.

Rinse and drain the chickpeas thoroughly, then pat dry with paper towels. Heat 1 tablespoon of olive oil in a pan, add the chickpeas, and sprinkle with ground cumin, smoked paprika, and a little salt. Sauté over medium heat for 6–8 minutes until nicely crispy and fragrant.

Wash the romaine lettuce, dry it, and cut it into strips. Halve and slice the cucumber, halve the cherry tomatoes, thinly slice the radishes, and slice the red onion into fine half-moons. Coarsely chop the parsley and mint leaves.