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Dukkah Fattoush Salad

Recipe by Chef Abraham Risho

“I tried to do a fattoush salad once years ago, but it didn’t turn out right. Yup, it happens. But this one… it came out fantastic, especially using all local squash & tomatoes makes a huge difference. And the chickpeas…. I could probably just eat hand-fulls of these tasty little treats!!

This is the great end-of-summer/fall dish. I love it because I get to grill stuff! Grilling in the fall is wonderful if you have a nice, warm charcoal grill to stand next to when it's cold outside."

~Chef Abraham Risho



  • 1/2C chickpeas, canned, fried

  • 4oz zucchini

  • 4 scallions

  • 1/2C oil cured olives, pitted

  • 4oz roma tomatoes, diced

  • 4 sprigs fresh mint, whole leaves

  • 4 sprigs Italian parsley

  • 1T Dukkah Spice Blend


  • 4 pita loaves (optional)

  • Extra virgin olive oil

  • Garlic paste

  • 2t Dukkah


  1. In food processor combine garlic paste, yogurt, lemon juice & Dukkah

  2. Turn motor on, drizzle in oil slowly to emulsify dressing


  1. Fry chickpeas in hot oil until crispy, then set aside (just enough oil to cover chickpeas)

  2. Rub zucchini & scallions with a little dressing, then grill until slightly crispy.

  3. Chop into bite sized pieces.

  4. Toss together olives, tomatoes, zucchini, scallions, parsley, mint & rest of dressing.

PITA (Optional)

  1. Brush pita loaves with XVOO & garlic paste.

  2. Sprinkle with a bit of Dukkah then grill to golden.


  1. Arrange salad on pita

  2. Top with chickpeas & sprinkle with Dukkah

  3. Or for appetizer: Arrange salad on plate with same toppings.

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