Roasted Chickpea Salad with Za'atar

By • April 8, 2014 • 14 Comments

180 Save


Author Notes: Za'atar is one of my favorite spice blends; It’s full of flavor, and goes perfectly with mint and lemon. This recipe blends crunchy vegetables with garbanzo beans that have been roasted with za'atar. It’s very easy and quick to make, and can be eaten both warm and cold. If desired, add some crumbled feta cheese for creaminess.Shruti Jain

Food52 Review: We're longtime fans of roasted garbanzos, but za'atar takes them, and this vibrant salad, in a delightfully different direction. Once the ingredients are assembled, this salad comes together quickly. The garbanzos offer a deep flavor that is highlighted by the zesty lemon juice and the refreshing notes of fennel and cabbage. The colors of the salad are as enticing as its flavors.

This was a perfect light dinner for two of us, and the leftovers held up beautifully as lunch the next day.
lmikkel

Serves 4

  • One 14-ounce can of chickpeas or garbanzo beans
  • 2 1/2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon Himalayan salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons za'atar
  • Juice and zest of 1 lemon
  • 1 shallot, peeled and thinly sliced
  • 1/3 cup vegetable or canola oil
  • 1/2 fennel bulb, thinly sliced
  • 1 small carrot, thinly sliced
  • 1/4 head of red cabbage, thinly sliced
  • 1/4 cup mint, roughly chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon raisins
  • 2 cloves garlic, minced
  1. Preheat the oven to 250° F.
  2. In a bowl, mix chickpeas with 1 1/2 teaspoons olive oil, then add the salt, za’atar, black pepper, lemon juice, and zest. Bake for 10 to 15 minutes. Set aside.
  3. Pour the canola oil into a deep-sided pan and heat it to 350° F. Fry the shallots until red and crunchy, then transfer them to a paper towel to drain.
  4. Heat 1 teaspoon olive oil in a sauté pan over high heat. Add in the garlic, stir, then add the carrot, fennel, and red cabbage. Cook for 5 minutes.
  5. Remove pan from the heat and add the roasted chickpeas, mint, raisins, and maple syrup. Mix well. Add feta cheese, if desired. Taste and add more vinegar, lemon, or salt if needed. Garnish with fried shallots.
Jump to Comments (14)

Comments (14) Questions (1)

Default-small
Default-small
Default-small

4 days ago Pepper_Pod

Brilliant! Just loved this recipe. I had to make my own za'atar, so not sure what the results would taste like with authentic za'atar, but I stilled loved the results. Wanting to make this based on what was on hand, I had to make some substitutes but they worked great: broccoli florets for fennel; chopped prunes for raisins, and lime for lemon. The substitutions worked great as I think Shruti Jain's recipe is a brilliant base to explore other combinations. I also left out the maple syrup and served with greek-style yogurt instead. My husband loved this dish and the colors are divine. Thanks so much for sharing this with us.

Dscn2494

5 months ago Linda Browne

Does this recipe have brussel sprouts in it? The second picture looks like it.

Dsc05864

5 months ago Shruti Jain

Hi Linda...Yes this picture is an old one. Brussel sprouts taste very good with this recipe. You can add any kind of veggies you want to this recipe :)

Default-small

5 months ago david2308

Also there's mention of vinegar and feta in the directions but not in the ingredient list...

Dsc05864

5 months ago Shruti Jain

Most of my recipes are vegan, so I always give cheese as an option in the procedure and not include it in the list of ingredients. Similarly vinegar is just an option at the end. The recipe says if desired. Can always use more lemon/ apple cider vinegar or any other vinegar depending on the taste you want.

Default-small

5 months ago david2308

Just wanted to check that the chickpeas need to be roasted at 250, seems low???
Also I don't understand heating the canola oil in a pan to 350F???
I assume the shallots can be fried in a cast iron pan and the same pan can then be used for the other vegetables???

Dsc05864

5 months ago Shruti Jain

At the temp of 250, the chickpeas cooks to a perfect texture. It get roasted on the top and mushy in the inside. But feel free to try to bake at 350 F for may be 5 minutes. I personally prefer baking it at 250F :)For Sautéing veggies and frying shallots you can definitely use one pan.

Dsc_0048b

5 months ago healthierkitchen

sounds really great!

Img_3564

5 months ago Joohee

Beautiful colors and flavors. How would this be as a cold, uncooked salad, leaving the carrots, fennel, and cabbage raw?

Dsc_0048b

5 months ago healthierkitchen

That sounds like a good idea, too!

Default-small

5 months ago Sweta

Thank you for sharing this wonderful recipe! It tasted really good. Yummm!

Open-uri20140409-18341-4whil1

5 months ago Shubham Gupta

Yum yum

Default-small

5 months ago Manisha

So colorful!

565101_1406091363_1702312332_n

5 months ago savorthis

What striking colors!