Fattoush-Inspired Eggs and Chickpea Salad
with Spiced Flatbreads and Feta Cheese- Sulphites
- Milk
- Soy
- Wheat
- Egg
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Tree nuts
- Mustard
- Peanuts
- Sesame
- Milk
- Sulphites
- Egg
- Fish
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Sweet bell pepper • Baby tomato • Grade A egg • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Shawarma Spice Blend (sulphites) (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) • Parsley • Garlic • Green onion.
Ingredients
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
7 g
Shawarma Spice Blend
(Contains: Sulphites May be present: Soy, Tree nuts, Wheat, Mustard, Peanuts, Sesame)
2 unit(s)
Garlic, cloves
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
113 g
Baby Tomatoes
7 g
Parsley
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 unit(s)
Green Onion
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
½ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Egg
(Contains: Egg)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tsp
Sugar*
5.5 tbsp
Oil*
Nutrition Values
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.
- To a parchment-lined baking sheet, add chickpeas, half the Shawarma Spice Blend and 2 tbsp (4 tbsp) oil. 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 for 10-12 min, until chickpeas are almost crispy.
- 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 roast for 6-8 min, until chickpeas are crispy.
- Meanwhile, cut flatbreads into 1-inch pieces.
- To another parchment-lined baking sheet, add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Bake in the top of the oven for 5-6 min, until golden and crispy.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- To a large bowl, add roasted garlic cloves. Mash with a fork.
- 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.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- To the bowl of dressing, add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta. Toss to combine.
- Divide spiced flatbreads between bowls, then top with chickpea mixture and eggs.
- Sprinkle remaining feta over top.
If you've opted to add eggs, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
Top bowls with eggs.
