In order to bring you the best organic produce, some ingredients may differ from those depicted.

Middle Eastern chickpea salad with soft-cooked eggs and feta

Soy-Free, Mediterranean, Vegetarian

2 Servings, 760 Calories/Serving

25–40 Minutes

If you love Italian panzanella, you’re gonna love this Middle Eastern bread salad made with toasted pita chips, veggies, chickpeas, and a rich blend of spices.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 eggs
1 13.4 ounce carton cooked chickpeas
Sunbasket za’atar (sesame seeds - sumac - dried oregano - dried thyme - salt - bay leaves)
1 organic lemon
1 organic cucumber
¼ pound organic grape or cherry tomatoes
1 organic romaine heart or other lettuce
2 Atoria’s Family Bakery small naan
Sunbasket fattoush dressing base (apple cider vinegar - honey)
3 tablespoons crumbled feta

Nutrition per serving

Calories 760, Total Fat 42g (54% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 640mg (28% DV), Total Carb. 76g (28% DV), Fiber 11g (39% DV), Total Sugars 15g (Incl. 6g Added Sugars, 12% DV), Protein 24g
Contains: Milk, Eggs, Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water is heating and the eggs are cooking, prepare the chickpeas.

Cook the spiced chickpeas

Rinse the chickpeas and pat dry.

In a medium frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chickpeas and season with salt, pepper, and the za’atar. Cook, stirring frequently, until lightly crisped and fragrant, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.

Prep the remaining salad ingredients

Zest and juice the lemon into a large bowl.
Peel the cucumber if desired; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Cut the tomatoes in half.
Trim the root end from the romaine heart; coarsely chop the leaves.
Cut the eggs in half lengthwise.

Toast the naan

In the same pan used for the chickpeas, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Add the naan and cook, turning occasionally, until lightly browned and toasted, 2 to 3 minutes. Remove from the heat and season lightly with salt. Alternatively, toast them in a toaster oven. Cut the naan into bite-size pieces.

Assemble the salad

To the bowl with the lemon zest and juice, stir in the fattoush dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the cucumber, tomatoes, romaine, naan, and spiced chickpeas and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls. Top with the eggs, crumble over the feta, and serve.

Kids Can!

Peel the eggs.
Rinse the chickpeas and pat dry.
Juice the lemon.
Assemble the salad.
Garnish with the feta.

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