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

Vegetarian, Soy-Free, Family-Friendly, Mediterranean, Diabetes-Friendly

2 Servings, 650 Calories/Serving

25–40 Minutes

This Middle Eastern main-course salad makes an ideal supper or brunch, served with a crisp, dry rosé or sparkling water and a 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.
  • 1 cup cooked chickpeas
  • 1 teaspoon za’atar
  • 2 organic eggs
  • 1 organic lemon
  • 1 organic cucumber
  • 3 ounces organic grape or cherry tomatoes
  • 1 organic romaine heart or other lettuce
  • 2 naan
  • Sun Basket 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.

Shine from the Inside Out

Take your taste buds on an adventure by cooking with spices from various cuisines. Spices add not only flavor and flair to dishes, they also contain unique phytonutrients that help prevent chronic disease and promote overall health.

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 naan and hard-cooked eggs to avocado toast.

Nutrition per serving

Calories: 650, Protein: 20g (40% DV), Fiber: 8g (32% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3g, Saturated Fat: 6g (30% DV), Cholesterol: 165mg (55% DV), Sodium: 350mg (15% DV), Carbohydrates: 59g (20% DV), Total Sugars: 14g, Added Sugars: 6g (12% 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 chickpeas

  • Rinse the chickpeas and pat dry.
In a medium frying pan over high heat, warm 1 tablespoon oil until hot but not smoking. Add the chickpeas, season with salt and pepper and the za’atar, and cook, stirring frequently, until lightly crisped, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.
While the chickpeas 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 firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the water boils and the eggs cook, prepare the salad ingredients.


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 brown 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 and season lightly with salt.


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, 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!

  • Rinse the chickpeas and pat dry.
  • Time the eggs.
  • Juice the lemon.
  • Assemble the salad.
  • Garnish with the feta.