Fattoush Salad with Crispy Chickpeas
Spiced Pita and Feta Cheese
Everything about this salad delights! From our beloved za'atar blend to the crispy pita and chickpeas, we can't get enough. Layer that with a bright dressing tossed with herbs and fresh veg, we know you'll love it!
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
1 can
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
6 g
Garlic
2 unit
Pita Bread
(Contains Wheat)
227 g
Grape Tomatoes
132 g
Mini Cucumber
14 g
Parsley
30 g
Green Olives
2 unit
Green Onion
2 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tsp
Sugar*
4 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast chickpeas and toast pitas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Drain and rinse chickpeas. On a baking sheet, toss chickpeas with 1/2 tbsp shawarma spice blend (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Peel garlic. On a small sheet of foil, toss garlic with 1/2 tsp oil (dbl for 4 ppl). Wrap tightly and place on the same baking sheet.
Roast chickpeas and garlic, in middle of the oven, stirring chickpeas halfway through cooking, until golden-brown, 28-30 min.
Meanwhile, cut pita into 1-inch pieces. On another baking sheet, toss pita and 1/2 tbsp shawarma spice blend (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in top of oven, until golden-brown and crisp, 4-5 min.
Meanwhile, halve tomatoes. Thinly slice green onions. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half moons. Roughly chop olives. Roughly chop parsley.
In a large bowl, add roasted garlic cloves. Using a fork, mash cloves. Whisk in vinegar, 2 tbsp oil (dbl for 4 ppl), 1 tbsp water (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper.
To the large bowl with dressing, add chickpeas, green onions, tomatoes, cucumbers, parsley, olives and 1/4 cup feta (dbl for 4 ppl). Toss together. Divide pitas between bowls and top with chickpea mixture. Sprinkle over 1/4 cup feta (dbl for 4 ppl).
