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.

Great for Entertaining

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

Soy-Free, Vegetarian, Mediterranean

2 Servings, 610 Calories/Serving

25 – 40 Minutes

This Mediterranean main-course salad makes an ideal supper or brunch, served with a crisp, dry rosé or sparkling water and lemon wedge.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 whole grain naan flatbreads
  • 2 pasture-raised organic eggs
  • 1 cup cooked chickpeas
  • 1 teaspoon za’atar
  • 1 organic lemon
  • 1 organic cucumber
  • 3 ounces organic grape or cherry tomatoes
  • 1 organic romaine heart or other lettuce
  • 8 to 10 sprigs organic fresh mint
  • Fattoush dressing base (apple cider vinegar - honey)
  • 3 tablespoons crumbled feta

Chef's Tip

If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half lengthwise (shell and all!) and scoop out each half with a spoon.

Ingredient IQ

Za’atar is the name of both a spice blend and a fresh herb that tastes a bit like thyme crossed with oregano. The spice blend only rarely contains dried za’atar; ours includes sumac, fennel seeds, sesame seeds, and dried thyme. We love to sprinkle it on everything from flatbreads and hard-cooked eggs to avocado toast.

Nutrition per serving

Calories: 610, Protein: 20g (40% DV), Fiber: 8g (32% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 165mg (55% DV), Sodium: 350mg (15% DV), Carbohydrates: 60g (20% DV), Total Sugars: 14g, Added Sugars: (honey, sugar in naan): 7g (14% DV).
Contains: Milk, Eggs, Wheat

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.


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

Wash produce before use


Toast the flatbreads

Heat the oven to 350°F.
  • Cut each flatbread into bite-size pieces.
On a sheet pan, spread the flatbread pieces in an even layer, drizzle with 1 to 2 teaspoons [2 to 3 tsp] oil, and season with salt and pepper. Toast in the oven until lightly browned and crisp, 12 to 15 minutes.
While the flatbreads toast, prepare the eggs.


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 hard-cooked eggs, cook for 2 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the spiced chickpeas.


Make the spiced chickpeas

  • Rinse the chickpeas.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the za’atar and cook until fragrant, about 30 seconds. 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, start preparing the remaining salad ingredients.


Prep the remaining salad ingredients

  • Zest and juice the lemon into a large bowl.
  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 3 cups [6 cups].
  • Cut the tomatoes in half.
  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Cut the eggs in half lengthwise.


Make 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, mint, flatbreads, 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!

  • Season the flatbreads for toasting.
  • Time the eggs.
  • Juice the lemon.
  • Strip the mint leaves.
  • Toss the salad.

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