Za'atar Roasted Chickpea Salad
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Salad
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Cuisine
Mediterranean
Za'atar Roasted Chickpea Salad
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This Roasted Chickpea Salad recipe features Mediterranean ingredients like cucumber, fresh herbs, and feta with Za'atar for flavor and spice.
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Ingredients
- 15 oz. canned chickpeas drained and rinsed
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt divided (see notes)
- 1 tablespoon za'atar (see notes)
- 4 oz. spring mix or baby greens - arugula, spinach, lettuce, a mix, etc. (about 4 cups)
- 1/4 cup roasted red pepper strips
- 1 cup sliced English cucumber (about half a cucumber)
- 4 oz. crumbled Feta cheese (about 1 cup)
- 8 oz. cherry tomatoes halved (about 2 cups)
- 1/4 cup very thinly sliced red onion (about one quarter of a large onion)
- 1/4 cup chopped fresh herbs such as parsley, dill, basil, or mint
- fresh cracked black pepper to taste, if needed
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Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- In a large bowl, mix the drained and rinsed chickpeas (15 oz. / 1 small can) with 1 tablespoon of the extra-virgin olive oil, 1/2 teaspoon of the kosher salt, and the za'atar (1 tablespoon). Transfer to prepared baking sheet and roast for 10 minutes.
- While chickpeas are roasting, add the spring mix (4 oz / about 4 cups) to the bowl you mixed the chickpeas in (do NOT rinse the bowl - leave any leftover za'atar and oil in there!). Add 1/2 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt and toss to combine (the greens will wilt down a bit from vigorous tossing with the oil). Transfer to a large plate, platter, or shallow large bowl.
- In the same large mixing bowl, add the roasted red pepper strips (1/4 cup), sliced English cucumber (1 cup), crumbled feta cheese (4 oz. / 1 cup), halved cherry tomatoes (8 oz.), thinly sliced red onion (1/4 cup), and chopped fresh herbs (1/4 cup) along with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon kosher salt. Add in the roasted chickpeas. Toss together and spread on top of the spring mix.
- Add some fresh cracked black pepper on top of the salad and serve immediately.
Equipments used:
Notes
- This salad serves 4 as a side and 2 as a main course.
- Make sure your za'atar doesn't include salt. If it does, omit the added kosher salt in this recipe.
- You can bulk up the salad by using more chickpeas and/or feta cheese, or adding another protein like seared steak, meatballs, grilled chicken, or turkey breast.
- You can make the chickpeas crispier by roasting them for longer. 10 minutes will soften and warm them up, as well as toast the spices. 15-20 minutes will yield crispier chickpeas. You can even double or triple the chickpeas and save half for snacking for later if you roast them so they are crispy!
- I really like serving this salad on a platter because all the ingredients are layered and showcased so well, but if you want to save a dish to wash you can just mix everything up in the same bowl to serve.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
22g
(7%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
25mg
(8%)
Sodium
1332mg
(56%)
Potassium
451mg
(13%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1153IU
(23%)
Vitamin C
30mg
(33%)
Calcium
223mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 1332mg | 56% |
| Potassium | 451mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 30mg | 33% |
| Calcium | 223mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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