Salmon & Chickpea Fattoush

Name: Salmon & Chickpea Fattoush with Grape Tomatoes, Cucumber, Toasted Pita & Feta
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit Chickpeas; 1 tablespoon Shawarma Spice Blend; 2 unit Whole Wheat Pitas; 4 ounce Grape Tomatoes; 1 unit Mini Cucumber; 3 ounce Greek Vinaigrette; 5 ounce Spinach; ½ cup Feta Cheese; 4 teaspoon Cooking Oil; 1 teaspoon Sugar; Salt; Pepper; 10 ounce Salmon

with Grape Tomatoes, Cucumber, Toasted Pita & Feta

Get 10 Free Meals + Free Item For Life

Oh, fattoush. How we love you. Any time we can use Shawarma spice on something, we are on board. And any time we can put toasty bread in a salad, we are DEFINITELY on board! Believe it or not, this fattoush salad lets you do both. Chickpeas are coated in the classic Middle Eastern spice blend and roasted until hot and popping, then tossed with fresh spinach, cucumber, feta, and vinaigrette. Baked pieces of pita bread give the salad a crouton-like crunch. Now accepting applications to the fattoush fanclub!

Allergens:

Gluten

•Egg

•Milk

•Pesce

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Chickpeas

1 tablespoon

Shawarma Spice Blend

2 unit

Whole Wheat Pitas

4 ounce

Grape Tomatoes

1 unit

Mini Cucumber

3 ounce

Greek Vinaigrette

5 ounce

Spinach

½ cup

Feta Cheese

10 ounce

Salmon

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories1170 kcal

Fat69 g

Saturated Fat15 g

Carbohydrate83 g

Sugar13 g

Dietary Fiber12 g

Protein53 g

Cholesterol105 mg

Sodium1900 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

•Strainer

•Paper Towel

•Baking Sheet

•Large Pan

•Small Bowl

•Large Bowl

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas, then pat dry with paper towels. Toss on a baking sheet with a drizzle of oil, half the Shawarma Spice (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until browned and crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

• While chickpeas roast, dice pitas into 1-inch pieces. Toss on a second baking sheet with a large drizzle of oil, remaining Shawarma Spice, salt, and pepper. • Toast on middle rack until browned and crispy, 7-9 minutes. • Let cool at least 5 minutes before adding to salad in step 4.

Pat chicken or salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until browned and cooked through, 3-5 minutes per side; or cook salmon until skin is crisp and fish is almost cooked through, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest for at least 5 minutes.

• Meanwhile, halve tomatoes. Trim and quarter cucumber lengthwise; cut crosswise into ½-inch-thick pieces. • In a small bowl, combine Greek vinaigrette with 1 tsp sugar (2 tsp for 4 servings).

• In a large bowl, toss together spinach, tomatoes, cucumber, ¾ of the toasted pitas, half the chickpeas, half the feta, and half the vinaigrette. Season with salt and pepper. • Divide salad between shallow bowls or plates. Top with remaining roasted chickpeas, remaining feta, remaining vinaigrette, and as much of the remaining toasted pitas as you like. Serve.

Slice chicken crosswise. Serve chicken or salmon atop salad.

Salmon is fully cooked when internal temperature reaches 145°.