Fattoush-Inspired Salad
with Spiced Pitas and Feta Cheese- Sulphites
- Wheat
- Milk
From our beloved Shawarma Spice Blend to the crispy pita and chickpeas, everything about this salad delights! Our take on this Mediterranean fried bread salad is also layered with a roasted garlic dressing and tossed with herbs and fresh veg.
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)
Not included in your delivery
1 tsp
Sugar*
5.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
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.
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. Sprinkle remaining feta over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The shawarma spice blend and roasted garlic dressing deliver bold, well-balanced flavour that reviewers consistently praised. The olives add a great burst of flavour, and some reviewers noted they would have liked more of them.
- Ease of prep: Most reviewers found this recipe quick and easy to pull together, with minimal cleanup.
- Suggestions: Several reviewers found the dressing quite tart; consider reducing the white wine vinegar or swapping in lemon juice for a milder finish. Adding leafy greens like spinach, arugula, or romaine, along with cucumber, can help balance the heavier elements and freshen up the dish.
- Leftovers: The salad keeps well and some reviewers noted the flavour deepens after a few hours, though the pita can soften overnight.
- Pita tips: Watch the pita closely in the oven, as it can go from golden to overly hard quickly; some reviewers preferred warming it separately and serving it on the side for dipping. Many reviewers felt the pita dominated the bowl and suggested using less or pulling it apart into smaller pieces.
- Chickpeas: Chickpeas can pop and scatter in a very hot oven, so covering the baking sheet loosely for the full roasting time can help contain the mess and keep things safe.
