A high-protein vegetarian version of fattoush with crunchy radishes and spiced chickpeas.
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Preheat your oven to 375°F (190°C) and toss the pita pieces with a drizzle of olive oil and a pinch of salt.
Spread the pita on a baking sheet and toast for 8-10 minutes until golden brown and crunchy; set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, and dried oregano to create the dressing.
In a large mixing bowl, combine the drained chickpeas, sliced radishes, diced cucumber, and halved cherry tomatoes.
Add the chopped parsley to the vegetable mixture and toss gently to distribute the herbs.
Pour the sumac dressing over the salad and toss thoroughly so the chickpeas and vegetables are well coated.
Just before serving, add the toasted pita chips to the bowl and toss again to combine.
Season with extra salt and pepper to taste and serve immediately while the pita is still crunchy.
