Here’s a simple vegetarian salad of chickpeas and fresh veggies. It’s dressed with a drizzle of fresh lemon juice and some olive oil. A spoonful of za’atar, the sumac-sesame-herb seasoning, adds a flavor punch.
Vegetarian Chickpea Salad with Za’atar Recipe
1 medium slicing cucumber, peeled, seeded and coarsely chopped
1 green bell pepper, coarsely chopped
1 cup cherry tomatoes, halved (I used sunburst tomatoes)
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon za’atar
Fine sea salt and freshly ground black pepper
In a large bowl combine cucumber, green pepper, tomatoes and chickpeas. Drizzle with olive oil and fresh lemon juice; stir to mix. Sprinkle with za’atar and season to taste with salt and black pepper. Salad can be served immediately or covered and refrigerated several hours before serving.
Makes 4 servings (about 4 cups total)
You can buy za’atar or mix your own. Here’s the mix I used:
1 tablespoon ground sumac
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons dried thyme
1/2 teaspoon fine sea salt
To make za’atar combine sumac, sesame seeds, thyme and salt. Store, tightly covered, at room temperature. Makes 2 1/2 tablespoons.
You may also like:
Cucumber Tomato Salad with Za’atar