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

Shrimp fattoush salad with spicy green harissa, chickpeas, and pita

Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Spicy, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

25–40 Minutes

Roasted with za’atar for nutty, bright, and herbaceous flavor, chickpeas and whole wheat pita are the true stars of our fattoush salad finished with succulent shrimp and tasty green harissa.

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.

1 13.4 ounce carton cooked chickpeas
Sunbasket za’atar (sesame seeds - sumac - dried oregano - dried thyme - salt - bay leaves)
2 whole wheat pita breads
1 organic Roma or other tomato
1 organic cucumber
1 organic red onion
Shrimp options:
8 ounces wild Gulf shrimp
10 ounces wild jumbo shrimp
4 or 5 sprigs organic flat-leaf parsley
Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)
¼ cup crumbled feta

Nutrition per serving

Calories 590, Total Fat 31g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 750mg (33% DV), Total Carb. 55g (20% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 26g
Contains: Milk, 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.

Instructions

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

Wash produce before use

Start the chickpeas

Heat the oven to 425°F.

Rinse the chickpeas. Measure ½ cup [1 cup]; save the rest for another use.
Divide the za’atar into thirds; set aside one-third for the pita breads and one-third for the shrimp.

On a sheet pan, drizzle the chickpeas with 1 to 2 teaspoons oil; season with salt, pepper, and one-third of the za’atar and toss to coat. Spread in an even layer and roast, stirring once halfway through, for 12 minutes. Meanwhile, prepare the pita and vegetables.

Prep the pita and vegetables; finish the chickpeas

Cut the pita into bite-sized pieces.
Cut away the core from the tomato; coarsely chop the tomato.
Peel the cucumber, if desired; cut the cucumber into bite-size pieces.
Peel and thinly slice enough onion to measure 1 cup [2 cups].

In a large bowl, toss the pita with one-third of the za’atar and 1 tablespoon oil.
Add the pita to the sheet pan and stir to combine with the chickpeas. Return to the oven and roast until the pita is golden brown and toasted, 2 to 3 minutes. Meanwhile, cook the shrimp.

Cook the shrimp

Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and cook for 1 minute on each side. Season with the remaining za’atar and continue cooking until firm and cooked through, about 1 minute per side for shrimp and 1 to 2 minutes per side for jumbo shrimp.

Prep the parsley; finish the dish

Strip the parsley leaves from the stems; coarsely chop the leaves.

In the same bowl used to season the pita, toss the chickpeas, pita, tomato, cucumber, and onion with half the spicy green harissa. Season to taste with salt, pepper, and as much of the remaining harissa as you like.

Serve

Transfer the fattoush salad to individual plates and top with the shrimp. Crumble the feta over the top and garnish with the parsley.

Kids Can!

Rinse the chickpeas.
Toss the pita with the za’atar and oil.
Time the cooking.
Strip the parsley leaves.
Set the table.

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