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Za'atar Roasted Chickpea Salad
5 from 18 votes

Za'atar Roasted Chickpea Salad

Za'atar Roasted Chickpea Salad combines crisp roasted chickpeas coated in a fragrant za'atar spice blend with fresh spring mix, roasted red peppers, cucumber, cherry tomatoes, red onion, and crumbled feta cheese. The salad balances bright, fresh vegetables with the warm, herby flavors of za'atar and the creamy tang of feta. The lightly wilted greens add tenderness and depth, while the fresh herbs brighten the dish. It's an attractive and vibrant salad that suits light lunches or sides.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 260 kcal
Course: Salad
Cuisine: Mediterranean

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

    Cup of Yum
  1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 260

% 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.