HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFlatbread Fattoush Salad
Flatbread Fattoush Salad

Flatbread Fattoush Salad

with Crispy Chickpeas and Garlic Oil

Read more

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.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



1 box


½ cup

Feta Cheese


1 unit

Green Olives

2 unit

Persian Cucumber

4 ounce

Grape Tomatoes

1 unit


1 teaspoon


2 teaspoon

Za'atar Spice

2 tablespoon

White Wine Vinegar

2 clove


Not included in your delivery

8 teaspoon

Olive Oil


Kosher Salt



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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

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