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Fattoush Salad with Roasted Chickpeas
Spiced Pita and Feta Cheese
Everything about this salad delights! From our beloved shawarma spice blend to the crispy pita and chickpeas, we can't get enough. All that layered 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
398 mL
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)
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tsp
Sugar*
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Drain and rinse chickpeas. Toss chickpeas with half the shawarma spice blend and 1 tbsp oil (dbl for 4 ppl), on a parchment-lined baking sheet. Season with salt and pepper. Peel garlic. Toss garlic with 1/2 tsp oil (dbl for 4 ppl), on a small sheet of foil. Wrap tightly and place on the same baking sheet.
Roast chickpeas and garlic in middle of oven, stirring chickpeas halfway through cooking, until golden-brown, 28-30 min.
While chickpeas and garlic roast, cut pita into 1-inch pieces. Toss pita and remaining shawarma spice blend with 1 tbsp oil (dbl for 4 ppl), on another parchment-lined baking sheet. Season with salt and pepper. Bake in top of oven, until golden-brown and crisp, 4-5 min.
While pita toasts, halve tomatoes. Thinly slice green onions. Cut cucumbers into 1/2-inch thick half-moons. Roughly chop olives. Roughly chop parsley.
Add roasted garlic cloves to a large bowl. Using a fork, mash cloves. Whisk in vinegar, 1 tsp sugar, 2 tbsp oil and 1 tbsp water (dbl all for 4 ppl). Season with salt and pepper.
Add chickpeas, green onions, tomatoes, cucumbers, parsley, olives and half the feta in the bowl with dressing. Toss together. Divide pitas between bowls and top with the chickpea mixture. Sprinkle over remaining feta.
