Fattoush-Inspired Chicken Breast Salad
with Spiced Pitas and Feta Cheese
From our beloved shawarma spice blend to the crispy pita and chickpeas, everything about this salad delights! Our version of this Mediterranean fried bread salad is also layered with a roasted garlic dressing and tossed with herbs, fresh veg and chicken.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
2 unit
Garlic, cloves
2 unit
Pita Bread
(Contains Wheat)
113 g
Baby Tomatoes
7 g
Parsley
30 g
Mixed Olives
(Contains Sulphites)
2 unit
Green Onion
2 tbsp
White Wine Vinegar
(Contains Sulphites)
160 g
Sweet Bell Pepper
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit
Chicken Breasts
Not included in your delivery
1 tsp
Sugar*
5.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, half the Shawarma Spice Blend and 2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Peel garlic, then toss peeled cloves with 1/2 tbsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly and place on the same baking sheet.
Bake in the middle of the oven until chickpeas are almost crispy, 10-12 min. When almost crispy, carefully remove the baking sheet from the oven, stir chickpeas, then cover loosely with foil (or another baking sheet). Return the sheet to the oven and continue to bake until chickpeas are crispy, 6-8 min.
Meanwhile, cut pitas into 1-inch pieces. Add pitas, remaining Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the top of the oven until golden-brown and crispy, 5-6 min.
Meanwhile, halve tomatoes. Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Drain, then roughly chop olives. Roughly chop parsley.
Add roasted garlic cloves to a large bowl. Using a fork, mash cloves. Add vinegar, 1 tsp sugar, 2 tbsp oil and 1 tbsp water (dbl all for 4 ppl). Season with salt and pepper, then whisk to combine.
Thinly slice chicken. Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to coat. Divide spiced pitas between bowls, then top with chickpea mixture and chicken. Sprinkle remaining feta over top.
