Za’atar Spiced Chickpea Salad with Cucumbers and Feta
This delicious any-time salad is packed with fresh Mediterranean flavors like za’atar and feta paired with fresh veggies like tomatoes, cucumbers, and greens. Truly a full-meal salad sure to satisfy around the clock.
Yields: Serves 4
Active Time: 20m
Total Time: 30m
INGREDIENTS:
For the chickpeas:
2 (15oz) cans of chickpeas, drained
1 tsp Za’atar
¼ c. olive oil
Salt and pepper
For the dressing:
¼ c. tahini
Juice of one lemon
2 Tbsp apple cider vinegar
Kosher Salt
Warm water, to consistency preference
To finish:
10oz greens, such as kale, chard, or spinach (see note)
1 to 2 large cucumbers, peeled and sliced
1 pint cherry tomatoes, diced
4oz feta, crumbled
2-3 c. pita chips
Chopped herbs of your choice (I like parsley and/or mint for this)
RECIPE:
Prep the chickpeas. Heat oil in a medium frying pan. Add chickpeas, a pinch of kosher salt, and kale stems if using (see note). Cook, stirring occasionally, until chickpeas are lightly browned, about 6-8 minutes. Add in za’atar and black pepper and remove from the heat.
Prep the dressing. Mix together all ingredients, and add warm water until thin enough to pour or squeeze from a squirt bottle. Season to taste.
Prep the tomatoes. Add to a small bowl with a generous pinch of kosher salt and let sit.
To make the salad: Add greens to a bowl along with the chickpea mixture to your preference, reserving any leftovers for future salads or dishes (it goes with everything!). Add half of the pita chips, then a tablespoon or so of the tahini dressing and mix. Plate with tomatoes, cucumbers, and feta. Top with a few more pita chips and a drizzle more tahini dressing.
HELPFUL NOTES
If you use kale, my favorite green for this, I would highly recommend an extra two steps. First, remove the stems. They are woody and fibrous when raw, so I slice them thin and fry them with the chickpeas. Second, blanch the kale leaves in hot water for 10 seconds and drain in a salad spinner. Both of these are totally optional, but recommended.
