Fattoush Salad
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Fattoush Salad

with Crispy Chickpeas, Za'atar-Spiced Pita and Feta Cheese

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:
Sesame
•Milk

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 2 people

1 unit(s)

Chickpeas

4 g

Roasted Cumin, ground

1 unit(s)

Garlic, cloves

227 g

Baby Tomatoes

2 unit(s)

Mini Cucumber

20 g

Parsley

30 g

Green Olives

2 unit(s)

Green Onion

1 tbsp

Za'atar Spice

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

2 tbsp

White Wine Vinegar

½ cup

Feta Cheese, crumbled

(Contains Milk)

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Nutrition Values

Calories100 kcal
Fat7 g
Saturated Fat1.5 g
Carbohydrate4 g
Sugar1 g
Dietary Fiber1 g
Protein5 g
Cholesterol5 mg
Sodium370 mg
Trans Fat0.2 g
Potassium40 mg
Calcium100 mg
Iron2.5 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.

Instructions

1

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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