Warm Cucumber & Za’atar Spiced Chickpea Salad

Warm Cucumber & Za’atar Spiced Chickpea Salad

Cook and Prep Time: 35 minutes
Serves: 4-6

You Need

• Roasted Za’atar-Spiced Chickpeas (see below)
• 5-6 Kirby Cucumbers, cut into half-moons
• 1 cup Parsley, chopped
• ½ cup Cilantro, chopped
• ½ cup Basil, chopped
• ½ cup Sun-Dried Tomatoes, chopped

For the dressing:

• 1 ½ tbsp. Extra Virgin Olive Oil
• 1 tbsp. Red Wine Vinegar
• 1 Lemon, juiced
• 1 ½ tsp. Dried Oregano
• 2 tsp. Dijon Mustard
• Salt, to taste
• Black Pepper, to taste


  1. Rinse and chop the produce accordingly.
  2. Make the Roasted Za’atar-Spiced Chickpeas (see below).
  3. Combine all the dressing ingredients in a bowl, and whisk to combine.
  4. In a separate, larger bowl, toss all of the salad ingredients with the chickpeas.
  5. Add the dressing and toss to combine. Enjoy!

Roasted Za’atar-Spiced Chickpeas

Serves 2-3

Cook and Prep Time: 30 minutes

You Need:

• 1 29 oz. can Chickpeas, rinsed and drained
• 1 tsp. Olive Oil
• Salt, to taste
• Pepper, to taste
• 3-4 cloves Garlic, sliced
• 1 Red Onion, sliced
• 1 ½ tbsp. Za’atar Spice


  1. Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
  2. On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
  4. Place in a bowl for serving. Garnish with fresh parsley. Enjoy!

VEGAN Chickpea Tuna Salad | EASY Chickpea Salad Sanwiches | Vegan Kid’s Recipe | Healthy Lunch

This chickpea tuna salad is so versatile, flavorful, and worth giving a try.

Since school is right around the corner, this definitely could become a staple, especially for those picky eaters you might have around! 😂😋

Check out the written and video recipes below!

Chickpea “Tuna” Salad

Cook and Prep Time: 15 minutes

You Need:
  • 1 large can Chickpeas, rinsed and drained
  • 2 Carrots, shredded
  • 2 stalks of Celery, finely chopped
  • 1 Red Onion, diced
  • 2-3 clove Garlic, minced
  • ½ cup Cilantro, finely chopped
  • 1 Lemon, juiced
  • 2-3 tbsp. Tahini
  • 2-3 tbsp. Dijon Mustard
  • Salt, to taste
  • Black Pepper, to taste
  • Bread of choice
  • Toppings of choice (lettuce, tomato, mustard, vegan mayo, sriracha, red onion, etc.)
  1. Rinse and cut the vegetables accordingly.  Rinse and drain the beans. 
  2. Dry the beans and add them to a large bowl.  Mash the chickpeas with a potato masher or fork, leaving some whole chickpeas for texture.
  3. Add carrots, celery, and red onion to bowl with chickpeas and begin to stir.
  4. Add the cilantro, lemon juice, tahini, Dijon mustard, salt, and pepper.  Stir to combine.
  5. Once thoroughly mixed.  Serve on toasted grain free bread or add to a wrap along with the desired toppings.  Enjoy!