Fattoush Salad

Fattoush Salad

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

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.2 / 4out of 1768 ratings
Read more

Fattoush is a Middle Eastern version of the Italian panzanella, a hearty “salad” bulked up with equal parts bread and veggies. In this recipe, toasted pita meets crisp cucumbers meets tangy feta meets a fragrant garlic oil. The result? A salad with major flavor.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Whole Wheat Pitas


1 box


½ cup

Feta Cheese


1 unit

Mixed Olives

2 unit

Persian Cucumber

4 ounce

Grape Tomatoes

1 unit


1 teaspoon


1 teaspoon


2 tablespoon

White Wine Vinegar

2 clove


¼ ounce


Not included in your delivery

3 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3418.328 kJ
Calories817 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber21 g
Protein30 g
Cholesterol17 mg
Sodium914 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
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 425 degrees. Thinly slice olives. Thinly slice cucumbers. Halve grape tomatoes. Halve, peel, and thinly slice shallot. Thinly slice garlic. Pick parsley leaves from stems. Discard stems. Drain and rinse chickpeas.

Crisp the chickpeas
Crisp the chickpeas

Toss chickpeas on a baking sheet with cumin, a drizzle of olive oil, and a pinch of salt and pepper. Bake until crispy, about 20 minutes.


Make the vinaigrette: Heat 2 Tablespoons olive oil in a small pan over medium heat. Add garlic. Cook until slightly brown and fragrant, 1-2 minutes. Discard garlic, and remove pan from heat. Once cooled, thoroughly whisk in vinegar and season with salt and pepper.

Toast the pitas
Toast the pitas

Drizzle each pita with olive oil, sprinkle with za’atar, and season with salt and pepper. Place pitas on baking sheet with chickpeas. Toast until crispy, 6-8 minutes.


Cube the pitas: Cut pitas into 1-inch cubes, and place in a large bowl. Let chickpeas cool slightly, then add to bowl with pitas.

Toss and serve
Toss and serve

Add cucumbers, olives, tomatoes, parsley leaves, and as much shallot as you like. Add vinaigrette, and toss to thoroughly coat. (TIP: Start with half the vinaigrette and go up from there.) If fattoush salad is dry, add more olive oil. Season generously with salt and pepper. Divide between bowls, sprinkle with feta cheese, and enjoy!