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Veggie Fattoush Salad

Veggie Fattoush Salad

with Crispy Chickpeas and Garlic Oil

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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 a jumble of greens, cucumbers, tomatoes, and chickpeas along with chunks of toasted bread. We’ll be using pieces of pita here, which soak up the dressing and have a dusting of herby za’atar for plenty of vibrant flavor.

Allergens:SoyWheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 ounce

Mixed Olives

2 unit

Persian Cucumber

4 ounce

Grape Tomatoes

1 unit

Shallot

2 clove

Garlic

¼ ounce

Parsley

1 box

Chickpeas

1 teaspoon

Cumin

2 unit

Pita Bread

(ContainsSoy, Wheat)

1 teaspoon

Za'atar Spice

2 tablespoon

White Wine Vinegar

½ cup

Feta Cheese

(ContainsMilk)

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber21 g
Protein30 g
Cholesterol15 mg
Sodium910 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
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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. Pick parsley leaves from stems; discard stems. Drain and rinse 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.) Set aside and let cool for a few minutes after removing from oven.

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.

4

Sprinkle pitas with a drizzle of olive oil, za’atar, salt, and pepper. Place on another baking sheet and toast in oven until crisp and toasty, 6-8 minutes. (TIP: You can add the pitas to the baking sheet with the chickpeas, if there’s room.) Remove from oven and let cool. Once cool enough to handle, cut into 1-inch squares. Place squares and cooled chickpeas in a large bowl.

5

Whisk vinegar into pan with garlic oil. Season with salt and pepper.

6

Add cucumber, olives, tomatoes, parsley, and as much shallot as you like to bowl with pitas and chickpeas. 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.