Fattoush-Inspired Chicken Salad
with Spiced Flatbreads and Feta Cheese
From our beloved Shawarma Spice Blend to the crispy flatbreads and chickpeas, everything about this salad delights! Our take on this Mediterranean salad is also layered with a roasted garlic dressing, tossed with herbs and fresh veggies and topped with chicken tenders.
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
Flatbread
(Contains Milk, Soy, 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)
310 g
Chicken Breast Tenders
Not included in your delivery
1 tsp
Sugar*
5.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 (4 tbsp) oil 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 (1 tbsp) oil on a small sheet of foil. Wrap tightly and place on the same baking sheet.
Roast 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 flatbreads into 1-inch pieces. Add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil 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.Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.**
Add roasted garlic cloves to a large bowl. Using a fork, mash cloves. Add vinegar, 1 tsp (2 tsp) sugar, 2 tbsp (4 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.
Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to coat. Divide spiced flatbreads between bowls, then top with chickpea mixture and chicken. Sprinkle remaining feta over top.
