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Fattoush Salad with Crispy Chickpeas
Fattoush Salad with Crispy Chickpeas

Fattoush Salad with Crispy Chickpeas

Spiced Pita and Feta Cheese

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3.3 / 4 Ratingout of 799 ratings
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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!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Chickpeas

1 tbsp

Shawarma Spice Blend

6 g

Garlic

2 unit

Greek-Style Pitas

(ContainsWheat/Blé)

227 g

Grape Tomatoes

132 g

Mini Cucumber

14 g

Parsley

30 g

Green Olives

2 unit

Green Onions

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

4 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3054 kJ
Calories730 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber12 g
Protein21 g
Cholesterol20 mg
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Strainer
Aluminum Foil
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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1 PREP CHICKPEAS AND GARLIC
1 PREP CHICKPEAS AND GARLIC
1

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.

2 ROAST CHICKPEAS AND GARLIC
2 ROAST CHICKPEAS AND GARLIC
2

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

3 TOAST PITAS
3 TOAST PITAS
3

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.

4 PREP
4 PREP
4

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.

5 MAKE DRESSING
5 MAKE DRESSING
5

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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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).