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


113 g

Baby Tomatoes

14 g


30 g

Mixed Olives


2 unit

Green Onion

2 tbsp

White Wine Vinegar


160 g

Sweet Bell Pepper

½ cup

Feta Cheese


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)3264 kJ
Calories780 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate81 g
Sugar7 g
Dietary Fiber16 g
Protein23 g
Cholesterol20 mg
Sodium1470 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Aluminum Foil
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. 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 peeled cloves 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 the middle of the 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 with 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. Core, then cut pepper into 1/2-inch pieces. 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 roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta in the bowl with dressing. Toss together. Divide pitas between bowls and top with the chickpea mixture. Sprinkle remaining feta over top.