Roasted Chickpea Salad With Za'Atar Recipe

Name: Roasted Chickpea Salad With Za'Atar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 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; 1 lemon, juice and zest of; 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

Servings: persons

1 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
1 lemon, juice and zest of
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 250u00b0 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 350u00b0 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 saute 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.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 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, and more.

Yes, Roasted Chickpea Salad With Za'Atar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Chickpea Salad With Za'Atar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions