Flatbread Fattoush Salad

Name: Flatbread Fattoush Salad with Crispy Chickpeas and Garlic Oil
Total time: 35 min
Yield: 2
Cuisine: Lebanese
Ingredients: 2 unit Flatbreads; 1 box Chickpeas; ½ cup Feta Cheese; 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; 8 teaspoon Olive Oil; unit Salt; unit Pepper

with Crispy Chickpeas and Garlic Oil

Recipe Development TeamPublished on January 27, 2017

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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 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.

Tags:

Veggie

Allergens:

Wheat

•Sesame

•Milk

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

(Contains: Sesame)

2 tablespoon

White Wine Vinegar

2 clove

Garlic

Not included in your delivery

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ 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.

Utensils

•Strainer

•Baking Sheet

•Pan

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