Fattoush-Inspired Salmon Salad
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Fattoush-Inspired Salmon Salad

Fattoush-Inspired Salmon Salad

with Spiced Flatbreads and Feta Cheese

Everything about this salad delights! Our take on this Mediterranean dish is layered with roasted garlic dressing, fresh herbs and veggies, crispy chickpeas, salmon and flavourful, crunchy flatbread.

Allergens:
Sulphites
Soy
Milk
Wheat
Salmon

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Chickpeas

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 unit(s)

Garlic, cloves

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

113 g

Baby Tomatoes

7 g

Parsley

30 g

Mixed Olives

(May contain Milk, Sulphites)

2 unit(s)

Green Onion

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)

Sweet Bell Pepper

½ cup

Feta Cheese, crumbled

(Contains Milk)

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tsp

Sugar*

5.5 tbsp

Oil*

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Nutrition Values

Calories1200 kcal
Fat72 g
Saturated Fat14 g
Carbohydrate93 g
Sugar11 g
Dietary Fiber15 g
Protein51 g
Cholesterol105 mg
Sodium1580 mg
Trans Fat0.1 g
Potassium1950 mg
Calcium350 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Parchment Paper
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk

Instructions

Prep chickpeas and garlic
1
  • 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 chickpeas and garlic
2
  • 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 roast until chickpeas are crispy, 6-8 min.
Cook salmon and toast flatbreads
3
  • Line a baking sheet with parchment paper. Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon on prepared sheet. Drizzle 1 tsp (2 tsp) oil over top. Roast in the top of the oven until cooked through, 8-12 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.
Prep
4
  • Meanwhile, halve tomatoes.
  • Thinly slice green onions.
  • Core, then cut pepper into 1/2-inch pieces.
  • Drain, then roughly chop olives.
  • Roughly chop parsley.
Make dressing
5
  • Add roasted garlic cloves to a large bowl. 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.
Finish and serve
6
  • Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to combine.
  • Divide spiced flatbreads between bowls, then top with chickpea mixture and salmon.
  • Sprinkle remaining feta over top.
7

If you've opted to add salmon, line a baking sheet with parchment paper. Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon on prepared sheet. Drizzle 1 tsp (2 tsp) oil over top. Roast in the top of the oven until cooked through, 8-12 min.**

8

Top salad with salmon.

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