Fattoush Salad
with Crispy Chickpeas, Za'atar-Spiced Pita and Feta Cheese
It doesn't matter if your favourite part of salad is the fresh veggies or the crispy croutons. Fattoush will satisfy either way. The Lebanese dish features both a jumble of greens, cucumbers, tomatoes, and chickpeas as wells as chunks of toasted bread. We'll be using pieces of flatbread here, which soak up the dressing and have a dusting of herby za’atar, which adds plenty of vibrant flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
428 mL
Archived
2 g
Roasted Cumin, ground
1 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
2 unit(s)
Mini Cucumber
10 g
Parsley
1 unit(s)
Shallot
6 g
Za'atar Spice
(Contains: Sesame May contain traces of: Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Wheat)
2 tbsp
White Wine Vinegar
½ cup
Feta Cheese, crumbled
(Contains: Milk)
Nutrition Values
Cooking Steps
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.
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, 14-15 min.
Meanwhile, cut the pitas into 1-inch squares. Halve the tomatoes. Peel and thinly slice the shallot(s) into 1/4-inch strips. Thinly slice the cucumbers. Roughly chop the parsley. Thinly slice the olives.
On another baking sheet, toss the pita, shallot and the za'atar with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the pita is golden-brown, 10-12 min.
Meanwhile, in a large bowl, using a fork, mash the roasted garlic cloves. Whisk in the vinegar and a drizzle of oil. Season with salt and pepper.
Toss the chickpeas, pita, shallot, tomato, cucumber, parsley and olives to the dressing. Divide the fattoush salad between bowls and sprinkle with the feta.
