Crispy chickpea fattoush with asparagus and radishes from Food52

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Notes about this recipe

  • Rutabaga on June 03, 2019

    This is a nice combination of flavors and textures. I simplified by using pita chips since I already had a bag on hand, and used sliced almonds in place of pistachios. While I think toasting pita bread specifically for the salad would be the better option, it was a reasonable substitution. My family wanted to add feta, so I acquiesced; feta really does go perfectly with the other flavors here. This would be a very good dish for a spring picnic.

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