Tilapia Fattoush Salad

Tilapia Fattoush

Fattoush is a staple of the Mediterranean region, and though it originated in Lebanon, it is popular on menus around the world. Our version boosts the protein component of this simple and wholesome salad by adding in spicy chickpeas and oven baked Tilapia fillets. Packed with fresh vegetables, feta cheese and toasted pita bread, this crowd-pleasing dish will also be on the table in just 25 minutes!

Tilapia Fattoush Salad

Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 583 kcal

Ingredients

  • 4 Fresh Regal Springs Tilapia fillets
  • 1 ½ tbsp olive oil
  • 2 tsp za’atar
  • ½ tsp sumac
  • ¼ tsp salt
  • 1 large head romaine chopped
  • 1 tbsp fresh mint diced
  • 1 cup grape tomatoes halved
  • 1 cucumber diced
  • ½ cup feta
  • 2 pita rounds sliced into triangles

Chickpea Mix

  • 1 ½ cups chickpeas
  • 1 shallot sliced thinly
  • 1 ½ tbsp olive oil
  • 1 tbsp za’atar
  • 1 tsp sumac
  • ¼ tsp salt

Salad Dressing

  • ¼ cup olive oil
  • 2 tbsp honey
  • 1 lemon zested and juiced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Lay the Regal Springs Tilapia fillets flat on a baking sheet and cover with 1 ½ tbsp olive oil, 2 tsp za’atar, ½ tsp sumac and ¼ tsp salt.
  3. On a separate baking sheet, arrange the chickpeas and shallots. Drizzle with 1 ½ tbsp olive oil and sprinkle with 1 tbsp za’atar, 1 tsp sumac and ¼ tsp salt. Toss until everything is coated.
  4. Place both baking trays in the oven for 10 minutes. Remove the Tilapia and set aside. Toss the chickpeas and shallots while they remain on the tray, return them to the oven for another 5 minutes, then remove.
  5. Cut pita rounds into triangles and lay them flat onto a baking sheet. Bake for 5-7 minutes, just until the bottom is brown and slightly crispy.
  6. Meanwhile, add dressing ingredients to a bowl or jar. Shake or whisk the mixture until well combined.

  7. Mix romaine, grape tomatoes, mint, cucumber and feta in a large bowl. When chickpeas and shallots are done baking, add them to the large bowl. Drizzle dressing on top. Toss well.
  8. Serve your salad on large plates. Top each salad with toasted pita points and a Tilapia fillet.

Recipe Notes

We recommend buying fresh Tilapia from Honduras and Mexico for the most delicious results.

Calories are per serving.