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

Fattoush Salad with Roasted Chickpeas

Spiced Pita and Feta Cheese

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Everything about this salad delights! From our beloved shawarma spice blend to the crispy pita and chickpeas, we can't get enough. All that layered 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

398 mL


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


½ cup

Feta Cheese, crumbled


Not included in your delivery

1 tsp


4 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber6 g
Protein19 g
Cholesterol20 mg
Sodium1030 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
Parchment Paper
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Drain and rinse chickpeas. Toss chickpeas with half the shawarma spice blend and 1 tbsp oil (dbl for 4 ppl), on a parchment-lined baking sheet. Season with salt and pepper. Peel garlic. Toss garlic with 1/2 tsp oil (dbl for 4 ppl), on a small sheet of foil. Wrap tightly and place on the same baking sheet.


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


While chickpeas and garlic roast, cut pita into 1-inch pieces. Toss pita and remaining shawarma spice blend with 1 tbsp oil (dbl for 4 ppl), on another parchment-lined baking sheet. Season with salt and pepper. Bake in top of oven, until golden-brown and crisp, 4-5 min.


While pita toasts, halve tomatoes. Thinly slice green onions. Cut cucumbers into 1/2-inch thick half-moons. Roughly chop olives. Roughly chop parsley.


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


Add chickpeas, green onions, tomatoes, cucumbers, parsley, olives and half the feta in the bowl with dressing. Toss together. Divide pitas between bowls and top with the chickpea mixture. Sprinkle over remaining feta.