Fattoush salad with soft-cooked eggs and za’atar-spiced chickpeas
Soy-Free, Vegetarian, Mediterranean
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.
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
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.
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.
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.