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Lebanese Recipes
Flatbread Fattoush Salad

Flatbread Fattoush Salad

with Crispy Chickpeas and Garlic Oil

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Rated 3.2 / 4out of 1362 ratings
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It doesn’t matter if your favorite 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 flavor.

Tags:Veggie
Allergens:WheatMilk

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

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

2 unit

Flatbreads

(ContainsWheat)

1 box

Chickpeas

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Green Olives

2 unit

Persian Cucumber

4 ounce

Grape Tomatoes

1 unit

Shallot

1 teaspoon

Ground Cumin

2 teaspoon

Za'atar Spice Blend

2 tablespoon

White Wine Vinegar

2 clove

Garlic

Not included in your delivery

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber17 g
Protein29 g
Cholesterol15 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.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Pan
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 425 degrees. Slice olives crosswise. Slice cucumbers into thin rounds. Halve grape tomatoes lengthwise. Halve, peel, and thinly slice shallot. Thinly slice garlic crosswise. Drain and rinse chickpeas.

Bake Chickpeas
Bake Chickpeas
2

On a baking sheet, toss chickpeas, cumin, a drizzle of olive oil, and a pinch of salt and pepper. Bake in oven until crisp, about 20 minutes. TIP: Chickpeas may pop in oven—it's natural.

Make Garlic Oil
Make Garlic Oil
3

Heat 2 TBSP olive oil in a small pan over medium heat. Add garlic and cook until it just begins to brown, 1-2 minutes. Remove pan from heat. Using a slotted spoon, remove garlic from pan and discard.

Make Flatbread Crisps
Make Flatbread Crisps
4

With about 10 minutes left on chickpeas, cut flatbreads into 1-inch squares. Toss in a medium bowl with za’atar and a drizzle of olive oil. Season with salt and pepper. Add to baking sheet with chickpeas and carefully spread out. Return sheet to oven and continue baking until flatbread is toasty and crisp, 6-8 minutes.

Make Vinaigrette
Make Vinaigrette
5

Whisk vinegar into pan with garlic oil. Season with salt and pepper. Once chickpeas and flatbread are done, remove from oven and set aside to cool for a few minutes. Transfer to a large bowl

Toss Salad and Serve
Toss Salad and Serve
6

Add cucumber, olives, tomatoes, and as much shallot as you like to same bowl. Drizzle with vinaigrette (to taste) and toss thoroughly to coat. (TIP: If salad seems dry, add more olive oil.) Season generously with salt and pepper. Divide between bowls, then sprinkle with feta