Fattoush salad with soft-cooked egg and spiced chickpeas

Fattoush salad with soft-cooked egg and spiced chickpeas

Vegetarian, Soy-Free

2 Servings, 620 Calories/Serving

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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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

Nutrition per serving

Calories: 620, Protein: 21g, Fiber: 10g, Total Fat: 35g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g, Cholesterol: 110mg, Sodium: 830mg, Carbohydrates: 55g, Total Sugars: 10g, Added Sugars (Honey): 3g.
Contains: Milk, Eggs, Wheat


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

Wash produce before use


Toast the pita

Heat the oven to 350ºF.
  • Cut each pita bread into 8 wedges.
On a sheet pan, spread the pita wedges in an even layer, drizzle with 1 to 2 teaspoons oil, and season with salt and pepper. Toast in the oven until lightly browned and crisp, 12 to 15 minutes.
While the pita wedges toast, prepare the egg.


Cook the egg

Bring a small sauce pot of water to a boil, and fill a small bowl with ice water. Carefully lower the egg into the boiling water and cook for exactly 5 minutes for soft-cooked (for a hard-cooked egg, cook for 3 to 4 minutes longer). Transfer the egg to the ice water to cool.
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.
In a medium frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Stir in the za’atar and sumac and toast until fragrant, about 30 seconds. Add the shallot and garlic and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the chickpeas, season with salt and pepper, and cook, stirring occasionally, until the chickpeas are warmed through, 2 to 3 minutes.
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

To the large bowl with the lemon zest and juice, add the fattoush dressing base and 2 tablespoons oil and stir until well combined. Season to taste with salt and pepper. Add the spiced chickpeas, cucumber, grape tomatoes, romaine, mint, and parsley and toss well. Crumble the pita wedges into bite-size pieces into the salad, add the feta, and toss to combine. Season to taste with salt and pepper.



Cut the egg in half lengthwise, place on top of the salad, and serve.

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