Roasted Chickpea Salad with Za'atar

By • April 8, 2014 22 Comments

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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.

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.

More Great Recipes: Cabbage|Beans & Legumes|Vegetables|Breakfast & Brunch|Salads

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Comments (22) Questions (1)


4 days ago marynn

Flat out fabulous! The mint scented the entire kitchen. Thank you!


4 months ago Shalini

I made the chickpeas last night, and then high-heat roasted them for an extra 10 minutes. My salad had feta, baby kale and chard and spinach, and grape tomatoes. Your chickpeas were the star, though, and my 9 year old had four helpings! Thanks.


4 months ago Sherre



7 months ago Renee

I hope this isn't sacrilegious, but when I made this recipe the firs time (awesome by the way), I scooped a mouthful of the chickpeas pre-cabbage. They are divine. Swoon. So I just made the chickpeas the second time, and put in some sliced raw radish and celery. I ate about 3 cups straight.


7 months ago Dara Olmsted Silverstein

Just made this- it's wonderful. I like that you can substitute within it- I skipped shallots (didn't have them) and added green cabbage because I had more of that than red cabbage. I ran out of zaatar midway so added some sumac. I will definitely make this again. Also, I started with dried chickpeas, so I didn't measure anything, and it was still delicious. Thank you for a delicious veg recipe!


7 months ago Shruti Jain

Thanks so much. Really Glad that you liked the recipe.


8 months ago Chris Palmer Delacruz

I Loved this - so easy to substitute!


12 months 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.


over 1 year ago Linda Browne

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


over 1 year 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 :)


over 1 year ago david2308

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


over 1 year 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.


over 1 year 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???


over 1 year 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.


over 1 year ago healthierkitchen

sounds really great!


over 1 year ago Joohee

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


over 1 year ago healthierkitchen

That sounds like a good idea, too!


3 months ago russeaime

I made it raw and thought it was fantastic. I prefer raw cabbage, akin to a coleslaw. I added a little more lemon and salt to the mixture before I put the chickpeas in to help the mixture "marinate."


over 1 year ago Sweta

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


over 1 year ago Shubham Gupta

Yum yum


over 1 year ago Manisha

So colorful!


over 1 year ago savorthis

What striking colors!