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Za'atar Roasted Chickpea Salad

This Roasted Chickpea Salad recipe features Mediterranean ingredients like cucumber, fresh herbs, and feta with Za'atar for flavor and spice.

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. 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

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 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

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

% 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.