Chickpea Salad with Olives and Za’atar
Za’atar is a wonderful Middle Eastern herb blend that makes everything delicious!
While I usually make my own blends since they are hard to find made with organic ingredients I just found a delicious organic Za’atar from the Teeny Tiny Spice Company of Vermont (gotta love that name!). That’s what I use to make this salad.
If you have a Mom’s Organic Market near you they carry it or you can order it directly from the company online.
1/2 cup olive oil
1/4 cup red wine vinegar
zest of 1 lemon
1 lemon juiced (use the lemon you just zested for juice)
2 tablespoons organic Za’atar
pinch of crushed red chili flakes
sea salt to taste
fresh ground pepper – to taste
2 cups cooked chickpeas
1/2 red onion, quartered and sliced finely
1 cup organic corn kernels, fresh or frozen and thawed
1 pepper: either red, orange or yellow, diced
1 cup cherry or grape tomatoes, halved or quartered
1 English cucumber, diced or, if English cucumbers aren’t available use a regular cucumber, peeled, seeded and diced
Optional: 1/2 cup feta, crumbled
Add at the end
Handful or two baby arugula or any salad greens
1/2 cup your favorite olives, chopped
2 tablespoons sumac – optional
In a small bowl mix the olive oil, red wine vinegar, lemon zest and juice, Za’atar, red pepper flakes, salt and pepper.
If you are adding the feta to the salad put 1/4 cup of the dressing on the feta and let it marinate until the salad is ready to put together.
In a large bowl mix together the chickpeas, onion, corn, pepper, tomatoes and cucumber.
Add the remaining dressing to the vegetables and allow to sit, stirring occasionally, for at least 30 minutes.
When you’re ready to serve the salad toss in the salad greens and olives and sprinkle with sumac. If you’re adding the cheese add it now.
Not sure if everyone likes feta? Keep the cheese in a bowl next to the salad for people to add to their salad or leave out as they so desire.
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