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This fattoush salad adapted from my Sun Basket meal delivery is one of my favorite salads ever, so I thought you should have the recipe too!

Course Salad, Stuff in a Bowl
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Author Brewing Happiness


  • 1 whole wheat pita
  • 2 tablespoons olive oil, divided
  • salt & pepper
  • 1 egg
  • 1 shallot
  • 2 garlic cloves, minced
  • 1 cup canned chickpeas, drained and rinsed
  • 1 teaspoon za'atar spice
  • 1 teaspoon sumac spice
  • 1 small cucumber
  • 1/2 cup grape tomatoes
  • 1 romaine heart
  • 1 tablespoon mint, chopped
  • 1 tablespoon parsley, chopped
  • 1/2 cup crumbled feta

For the dressing

  • 1 lemon, juiced and zested
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons olive oil
  • salt & pepper, to taste


  1. Preheat your oven to 350. Cut your pita into 6 pieces, and drizzle with 1 tablespoon olive oil. Lay on a baking sheet and season with salt and pepper. Bake for 8-10 minutes, to get them nice and toasty but not hard.
  2. Meanwhile bring a pot of water to a boil. Add your egg and boil for 5 minutes. After 5 minutes, remove the egg and add it to a bowl of ice water.
  3. Now, thinly slice your shallots and mince your garlic. Heat a skillet over medium heat with your remaining 1 tablespoon olive oil. Add in your shallot, garlic and spices and cook for 2 minutes. Add in your chickpeas and cook for another 2-3 minutes.
  4. When your chickpeas are done, begin to assemble the salad. Chop your romaine into bite size pieces and put in a large bowl. Cut your cucumber into thin semi circles. Cut your tomatoes in half. Add your cucumber and tomato slices to the bowl and top with chopped mint and parsley. Add chickpeas to the top of the salad. Carefully peel your egg and add it to your bowl. Sprinkle with feta.
  5. In a separate bowl whisk together your salad dressing ingredients and pour it over the salad. Serve with toasted pita slices.
  6. EAT UP.

Recipe Notes

This recipe is adapted from Sun Basket's menu. Get the original recipe here.

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