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Tomato, Cucumber + Chickpea Za’atar Salad
Za'atar is a Levantine spice blend, often made from dried herbs, sesame seeds and sumac - it's earthy, tangy and very versatile. Here I add it to a tomato and cucumber salad, loosely inspired by a Persian Shirazi salad, with the addition of crispy chickpeas for protein and fibre.
Ingredients
Ingredients
- tins of chickpeas, drained + rinsed
- olive oil
- salt + pepper
- cucumber
- tomatoes
- red pepper
- pitted kalamata olives
- red onion
- fresh parsley
- fresh mint
For the dressing:
- olive oil
- red wine vinegar
- garlic clove, peeled + grated
- za'atar
Method
- 1
Preheat the oven to 200°C fan / 220°C / 425°F and line a large baking tray with baking paper.
- 2
Pat the chickpeas dry with a clean tea towel, then transfer to the tray. Drizzle with olive oil and season with salt and pepper. Mix well and roast for 30-40 minutes, stirring halfway through, until crispy.
- 3
Meanwhile, prepare the remaining ingredients. Dice the cucumber, tomatoes, red pepper and olives. Finely chop the red onion. Chop the parsley and mint. Add everything to a large salad bowl.
- 4
For the dressing, combine the olive oil, vinegar, garlic, za'atar and a generous pinch of salt in a small bowl.
- 5
Add the crispy chickpeas to the salad, pour over the dressing and stir well. Serve immediately.
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