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
DIRECTIONS
- Rinse and chop the produce accordingly.
- Make the Roasted Za’atar-Spiced Chickpeas (see below).
- Combine all the dressing ingredients in a bowl, and whisk to combine.
- In a separate, larger bowl, toss all of the salad ingredients with the chickpeas.
- 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
DIRECTIONS
- Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
- On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
- Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
- Place in a bowl for serving. Garnish with fresh parsley. Enjoy!