Za'atar Roasted Chickpea Salad
User Reviews
5
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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
Description
Za'atar Roasted Chickpea Salad features chickpeas seasoned with za'atar and roasted to warm and lightly toast the spices, then combined with fresh greens and vegetables. The za'atar lends a lemony, herbal complexity, while roasting the chickpeas softens them slightly without losing their bite. The salad includes roasted red pepper strips, crunchy cucumber slices, halved cherry tomatoes, thinly sliced red onion, and fresh herbs, all accented with creamy, salty feta cheese. The greens are tossed briefly with oil and salt to slightly wilt them, imparting a tender texture.
The melding of roasted and fresh produce with za'atar and feta creates a balanced flavor profile with herbaceous, tangy, and savory notes. This salad can be served on a platter to showcase the layers or mixed in a bowl for convenience. It is a flexible recipe that can be made heartier by adding more chickpeas or feta, or proteins like grilled chicken or meatballs, depending on preference.
Careful attention to the za'atar blend is important since some are salted; adjust added salt accordingly. Roasting time affects chickpea texture, ranging from softly toasted to crispier if cooked longer. Layering or mixing the salad ingredients depends on presentation choice. This salad works well as a fulfilling side or a light main course.
Ingredients
- 15 oz. chickpeas drained and rinsed, canned
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt divided (see notes)
- 1 tablespoon za'atar spice blend see notes
- 4 oz. spring mix or baby greens - arugula, spinach, lettuce, a mix, etc. (about 4 cups)
- 1/4 cup red bell pepper roasted, strips
- 1 cup English cucumber about half a cucumber, sliced
- 4 oz. feta cheese about 1 cup, crumbled
- 8 oz. cherry tomato halved (about 2 cups
- 1/4 cup red onion about one quarter of a large onion, very thinly sliced
- 1/4 cup fresh herbs such as parsley, dill, basil, or mint, chopped
- black pepper to taste, if needed, fresh cracked
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.
Notes
- This recipe serves 4 as a side or 2 as a main course, so adjust quantities accordingly.
- Check your za'atar spice blend for salt content and reduce the added kosher salt if it contains salt.
- Roast chickpeas 10 minutes for soft warming and spice toasting; 15-20 minutes will produce crispier chickpeas suitable for snacking.
- For presentation, layering the salad on a platter highlights the ingredients; mixing in a bowl saves on cleanup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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