Flatbread Fattoush Salad
with Crispy Chickpeas and Garlic Oil
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Flatbreads
(Contains Wheat, Sesame)
1 box
Chickpeas
½ cup
Feta Cheese
(Contains Milk)
1 unit
Green Olives
2 unit
Persian Cucumber
4 ounce
Grape Tomatoes
1 unit
Shallot
1 teaspoon
Cumin
2 teaspoon
Za'atar Spice
2 tablespoon
White Wine Vinegar
2 clove
Garlic
Not included in your delivery
8 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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
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
