Garlic-Yogurt Halibut and Fattoush Salad with Chickpeas and Za’atar | Sunbasket

Ingredients

• 1 organic lemon
• Fish options:
• 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
• 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
• 2 wild skin-on snapper fillets (about 6 ounces each)
• Sunbasket garlic yogurt (Greek yogurt - garlic)
• Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
• 6 ounces organic cherry or grape tomatoes
• 1 organic fennel bulb
• 2 Atoria’s Family Bakery whole grain lavash
• ½ cup cooked chickpeas
• ¼ cup pitted oil-cured black olives
• 2 tablespoons red wine vinegar