Salmon & Chickpea Fattoush
with Grape Tomatoes, Cucumber, Toasted Pita & Feta
- Milk
- Sesame
- Wheat
- Eggs
- Fish
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!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
5 ounce
Spinach
3 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 tablespoon
Shawarma Spice Blend
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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°.
