Veggie Fattoush Salad
with Crispy Chickpeas and Garlic Oil
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Soy, Wheat)
1 teaspoon
Za'atar Spice
2 tablespoon
White Wine Vinegar
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
8 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
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. Pick parsley leaves from stems; discard stems. 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.) Set aside and let cool for a few minutes after removing from oven.
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.
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.
Whisk vinegar into pan with garlic oil. Season with salt and pepper.
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.
