Fattoush salad with soft-cooked egg and spiced chickpeas
Vegetarian, Soy Free
25 – 35 Minutes
In this easy, protein-packed Middle Eastern bread salad, the chickpeas are spiced with a fragrant mix of citrusy sumac and za’atar, a beloved blend that includes thyme and sesame seeds. The salad makes an ideal supper or brunch dish, served with a crisp, dry rosé or sparkling water with a wedge of lime or lemon.
- 2 whole wheat pita breads
- 1 pasture-raised organic egg
- 1 or 2 shallots
- Peeled fresh garlic
- 1 cup cooked chickpeas
- 1 teaspoon za’atar
- 1 teaspoon sumac
- 1 lemon
- 1 Persian cucumber
- ¼ pound grape tomatoes
- 1 romaine heart
- Fresh mint
- Fresh flat-leaf parsley
- Fattoush dressing base (apple cider vinegar - honey)
- ½ cup crumbled feta
Toast the pita
- Cut each pita bread into 8 wedges.
While the pita wedges toast, prepare the egg.
Cook the egg
Carefully peel the egg. While the egg cooks, prepare the spiced chickpeas.
Make the spiced chickpeas
- Peel and thinly slice the shallots.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Rinse the chickpeas.
While the chickpeas cook, prepare the remaining salad ingredients.
Prep the remaining salad ingredients
- Zest and juice the lemon into a large bowl.
- Trim the ends from the cucumber; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Remove any stems from the grape tomatoes; cut the tomatoes in half.
- Trim the root end from the romaine; coarsely chop the leaves.
- Strip the mint and parsley leaves from the stems; coarsely chop the leaves.
Make the salad
Nutrition per serving: Calories: 620, Protein: 21g, Total Fat: 35g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g, Cholesterol: 110mg, Carbohydrates: 55g, Fiber: 10g, Sugar: 10g, Added Sugars (Honey): 3g, Sodium: 830mg
Contains: milk, wheat, eggs.