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Za'atar Chickpea Salad
with Arugula, Feta & Tzatziki Dressing
Active:
20m
Total:
20m
Hearty za'atar-spiced chickpeas combine with arugula, tomatoes, feta, and more—all tossed in a lemony tzatziki dressing.
Details
Hearty za'atar-spiced chickpeas combine with arugula, tomatoes, feta, and more—all tossed in a lemony tzatziki dressing.
Nutrition per serving
Ingredients
1 each
15.5-oz can Chickpeas
2 oz
Arugula
½ tbsp
Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
1 each
Lemon
½ cup
Tzatziki (cucumber-yogurt sauce)
2 oz
Feta Cheese
1 oz
Sliced Roasted Red Peppers
4 oz
Grape Tomatoes
1 each
Persian Cucumbers
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the dressing
Wash and dry the fresh produce. Halve the tomatoes. Have the cucumber(s) lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Halve the lemon(s) crosswise; squeeze the juice of 1 lemon half (or 2 halves for 4 servings) into a large bowl, straining out the seeds. Add half the tzatziki and a drizzle of olive oil. Season with salt and pepper; stir to combine.
step 2
Cook the chickpeas
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and all but a pinch of the za'atar; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Turn off the heat.
step 3
Finish the salad & serve your dish
To the bowl of dressing, add the halved tomatoes, sliced cucumber(s), arugula, and feta (crumbling before adding). Toss to combine. Serve the salad topped with the peppers, remaining za'atar, and cooked chickpeas. Top with the remaining tzatziki. Enjoy!
Instructions
step 1
Prepare the ingredients & make the dressing
Wash and dry the fresh produce. Halve the tomatoes. Have the cucumber(s) lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Halve the lemon(s) crosswise; squeeze the juice of 1 lemon half (or 2 halves for 4 servings) into a large bowl, straining out the seeds. Add half the tzatziki and a drizzle of olive oil. Season with salt and pepper; stir to combine.
step 2
Cook the chickpeas
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and all but a pinch of the za'atar; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Turn off the heat.
step 3
Finish the salad & serve your dish
To the bowl of dressing, add the halved tomatoes, sliced cucumber(s), arugula, and feta (crumbling before adding). Toss to combine. Serve the salad topped with the peppers, remaining za'atar, and cooked chickpeas. Top with the remaining tzatziki. Enjoy!
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