-
1
Heat oven to 425u00b0F. Line two sheet pans with parchment paper.
-
2
On the first sheet pan, toss the chickpeas and torn pita in 2 tablespoons olive oil and 2 teaspoons za'atar until evenly coated, and season with salt and pepper. Spread in an even layer.
-
3
On the second sheet pan, toss the asparagus with 1 tablespoon olive oil, and season with salt and pepper. Spread in an even layer.
-
4
Place both sheet pans in the oven. Roast the asparagus for 6 to 8 minutes, or until crisp-tender, and the chickpeas and pita for about 10 to 12 minutes, until toasty and crispy. Toss the asparagus with 1 tablespoon lemon juice immediately out of the oven, and season to taste with salt. Let everything cool for about 5 to 10 minutes before assembling fattoush.
-
5
Meanwhile, to make the za'atar yogurt: combine yogurt with 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon za'atar. (If using Greek yogurt, you may want to add a bit more olive oil to thin the yogurt.) Season with sea salt and add more lemon juice, to taste.
-
6
In a large low bowl or serving platter, combine the asparagus, chickpeas, and pita, then add the radishes, pistachios, dill, and mint. Spoon or drizzle a portion of the yogurt sauce evenly over the fattoush; serve the rest at the table. Sprinkle the fattoush with a little more za'atar, if desired.
