Fattoush salad with soft-cooked eggs and za’atar-spiced chickpeas

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

Fattoush salad with soft-cooked eggs and za’atar-spiced chickpeas

Top Rated

Fattoush salad with soft-cooked eggs and za’atar-spiced chickpeas

Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly

2 Servings, 660 Calories/Serving

25–40 Minutes

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

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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 cup cooked chickpeas
  • Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
  • 1 organic lemon
  • 1 organic cucumber
  • 3 ounces 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 660, Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 580mg (25% DV), Total Carb. 63g (23% DV), Fiber 10g (36% DV), Total Sugars 14g (Incl. 6g Added Sugars, 12% DV), Protein 20g
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.


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 and 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 if using for the naan. 


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. 


Transfer the salad to individual bowls. Top with the eggs, garnish with 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.