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Shrimp fattoush salad with spicy green harissa, chickpeas, and pita
Soy-Free, Mediterranean, Pescatarian, Spicy, Protein Plus
2 Servings, 680 Calories/Serving
25–40 Minutes
Roasted with za’atar for nutty, bright, and herbaceous flavor, chickpeas and whole grain pita are the true stars of our fattoush salad finished with succulent shrimp and tasty green harissa.
In your bag
- ½ cup cooked chickpeas
- Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
- 2 Atoria’s Family Bakery whole grain pita breads
- 1 organic Roma or other tomato
- 1 organic cucumber
- 1 organic red onion
- 8 ounces wild Gulf shrimp
- 4 or 5 sprigs organic flat-leaf parsley
- 1 organic lemon
- Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)
- ¼ cup crumbled feta
Nutrition per serving
Calories 680, Total Fat 43g (55% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 740mg (32% DV), Total Carb. 53g (19% DV), Fiber 11g (39% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 26g
Contains:
Milk, 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.
Instructions
Wash produce before use
1
Start the chickpeas
Heat the oven to 425°F.
- Rinse the chickpeas.
- Divide the za’atar into thirds; set aside one-third for the pita breads and one-third for the shrimp.
On a sheet pan, drizzle the chickpeas with 1 to 2 teaspoons oil; season with salt, pepper, and one-third of the za’atar and toss to coat. Spread in an even layer and roast, stirring once halfway through, for 12 minutes. Meanwhile, prepare the pita and vegetables.
2
Prep the pita and vegetables; finish the chickpeas
- Cut the pita into bite-sized pieces.
- Cut away the core from the tomato; coarsely chop the tomato.
- Peel the cucumber, if desired; cut the cucumber into bite-size pieces.
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a large bowl, toss the pita with one-third of the za’atar and 2 to 3 tablespoons oil.
Add the pita to the sheet pan and stir to combine with the chickpeas. Return to the oven and roast until the pita is golden brown and toasted, 2 to 3 minutes. Meanwhile, cook the shrimp.
3
Cook the shrimp
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and cook for 2 minutes, turning halfway through. Season with the remaining za’atar and continue cooking, turning once more, until firm and cooked through, 1 to 2 minutes longer.
4
Prep the garnish; finish the dish
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Cut the lemon into wedges.
In the same bowl used to season the pita, toss the chickpeas, pita, tomato, cucumber, and onion with half the spicy green harissa. Season to taste with salt, pepper, and as much of the remaining harissa as you like.
Serve
Transfer the fattoush salad to individual plates and top with the shrimp. Crumble the feta over the top, garnish with the parsley, and serve with the lemon wedges.
Kids Can!
- Rinse the chickpeas.
- Toss the pita with the za’atar and oil.
- Time the cooking.
- Strip the parsley leaves.
- Set the table.