HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFattoush Salad With Crispy Chickpeas
Fattoush Salad with Crispy Chickpeas

Fattoush Salad with Crispy Chickpeas

Spiced Pita and Feta Cheese

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Everything about this salad delights! From our beloved za'atar blend to the crispy pita and chickpeas, we can't get enough. Layer that with a bright dressing tossed with herbs and fresh veg, we know you'll love it!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can


1 tbsp

Shawarma Spice Blend

6 g


2 unit

Pita Bread


227 g

Grape Tomatoes

132 g

Mini Cucumber

14 g


30 g

Green Olives

2 unit

Green Onion

2 tbsp

White Wine Vinegar


56 g

Feta Cheese, crumbled


Not included in your delivery

1 tsp


4 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber12 g
Protein21 g
Cholesterol20 mg
Sodium1530 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Aluminum Foil
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast chickpeas and toast pitas). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Drain and rinse chickpeas. On a baking sheet, toss chickpeas with 1/2 tbsp shawarma spice blend (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Peel garlic. On a small sheet of foil, toss garlic with 1/2 tsp oil (dbl for 4 ppl). Wrap tightly and place on the same baking sheet.


Roast chickpeas and garlic, in middle of the oven, stirring chickpeas halfway through cooking, until golden-brown, 28-30 min.


Meanwhile, cut pita into 1-inch pieces. On another baking sheet, toss pita and 1/2 tbsp shawarma spice blend (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in top of oven, until golden-brown and crisp, 4-5 min.


Meanwhile, halve tomatoes. Thinly slice green onions. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half moons. Roughly chop olives. Roughly chop parsley.


In a large bowl, add roasted garlic cloves. Using a fork, mash cloves. Whisk in vinegar, 2 tbsp oil (dbl for 4 ppl), 1 tbsp water (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper.


To the large bowl with dressing, add chickpeas, green onions, tomatoes, cucumbers, parsley, olives and 1/4 cup feta (dbl for 4 ppl). Toss together. Divide pitas between bowls and top with chickpea mixture. Sprinkle over 1/4 cup feta (dbl for 4 ppl).