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Fattoush Salad

Fattoush Salad

with Crispy Chickpeas, Za'atar-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!

Tags:Veggie
Allergens:Wheat/BléSesame/SésameSulphites/SulfiteMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving 2 people
Ingredients
serving 2 people

1 can

Chickpeas

2 tsp

Garlic

10 g

Pita Bread

(ContainsWheat/Blé)

1 unit

Grape Tomatoes

227 g

Mini Cucumber

132 g

Parsley

20 g

Green Olives

30 g

Green Onions

2 unit

Za’atar Spice

(ContainsSesame/Sésame)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

56 g

Sugar*

1 tsp

Salt*

2

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories471 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate49 g
Sugar9 g
Dietary Fiber10 g
Protein17 g
Cholesterol23 mg
Sodium919 mg
Utensils
Utensils
Strainer
Baking Sheet
Aluminum Foil
Silicone Brush
Large Bowl
Garlic Press
Whisk
Measuring Spoons
InstructionsPDF
Instructions
1

Preheat the oven to 450°F (to roast the chickpeas and toast the pitas). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Drain and rinse the chickpeas. On a baking sheet, toss the chickpeas with the cumin and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.

2

Meanwhile, on a small sheet of foil, toss the garlic cloves with a drizzle of oil. Wrap tightly and place on the same baking sheet. Roast until soft, 14-16 min.

3

Meanwhile, separate the pita into 2 rounds. Brush each round with a drizzle of oil, then sprinkle with the za'atar. Season with salt and pepper. Cut each round into 2-inch pieces. On another baking sheet, arrange the pita pieces. Roast in the centre of the oven, until the pita is golden-brown and crispy, 8-10 min.

4

Meanwhile, halve the tomatoes. Thinly slice the green onions. Thinly slice the cucumbers. Roughly chop the parsley. Thinly slice the olives.

5

When the garlic cloves are finished roasting, place the cloves in a large bowl. Using a fork, mash the cloves. Whisk in 1 tbsp vinegar, 2 tbsp oil, 1 tbsp water and 1 tsp sugar. Season with salt and pepper.

6

Add the chickpeas, green onions, tomatoes, cucumbers, parsley and olives to the dressing. Toss together. Divide the pitas between bowls and top with the veggies. Sprinkle over the feta.

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