Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Flatbread Salad with Tomato, Chickpeas, Feta, and Mint

Scott Phillips

Servings: 4

This take on fattoush, a Middle Eastern bread salad, makes a great summertime meal as there’s no cooking involved (aside from toasting some bread), and the flavors are bold and fresh. Many supermarkets carry lavash; if you can’t find it, substitute pita bread, but split it before toasting.

Ingredients

  • 5 oz. lavash
  • 1/4 cup fresh lemon juice (from 2 small lemons)
  • 1 medium shallot, minced (about 3 Tbs.)
  • 1/2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 7 Tbs. extra-virgin olive oil
  • 1/3 cup packed, finely chopped fresh mint
  • 1 15-oz. can chickpeas, drained and rinsed
  • 8 oz. cherry tomatoes, halved (about 1-1/2 cups)
  • 6 oz. sugar snap peas, trimmed and quartered on a diagonal (about 1-3/4 cups)
  • 6 oz. feta, crumbled (about 1 heaping cup)
  • 3 oz. baby arugula (3 packed cups)
  • 2 Tbs. minced Peppadew peppers (optional)

Nutritional Information

      Calories (kcal) : 600
      Fat Calories (kcal): 340
      Fat (g): 38
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 40
      Sodium (mg): 1130
      Carbohydrates (g): 48
      Fiber (g): 14
      Protein (g): 23

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Bake the lavash on the oven rack until lightly browned, 4 to 7 minutes; let cool (it will crisp as it cools).
  • Meanwhile, whisk the lemon juice, shallot, sugar, a large pinch of salt, and a couple of grinds of pepper in a small bowl. Let sit for 10 minutes, then whisk in the olive oil and mint. Season to taste with salt and pepper.
  • Combine the chickpeas, tomatoes, and snap peas in a large bowl. Toss with the vinaigrette. Coarsely crumble the lavash over the top. Add the feta, arugula, and peppers, if using, and gently toss to combine. Serve immediately.

Reviews

Rate or Review

Reviews

  • user-57223 | 07/07/2015

    Delicious! I think the Peppadew peppers add a great element of kick and sweetness. Served chicken on the top and it was a nice addition, though no meat is superb as well. In the future, I might add toasted nut to the recipe for additional crunch(in addition to the sugar snaps). The pepper flavor of the arugula adds a nice complexity to the dish. This will be in heavy rotation in my kitchen.

  • Lilia37 | 05/27/2014

    Absolutely delish! Quite lemon-y, but I like lemon so that wasn't a problem for me. Subbed blanched green beans for the peas (just that I like green beans better). And I couldn't find arugula, so I used a bagged spring mix. It was a hit with my 8-year-old and my husband too, but my 6-year-old didn't like it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks