Name: Chickpea and Zaatar Salad
Prep time: 15 min
Total time: 15 min
Cuisine: méditerranéenne
Ingredients: 1 stalk celery, finely diced (about ½ cup); 1 mini red bell pepper, finely diced (about ½ cup); 1 green onion, thinly sliced; 1 small cucumber, diced; 1 cup canned chickpeas, rinsed and drained; 1 tsp. zaatar; ¼ cup chopped fresh parsley; 1 small diced tomato or a dozen halved cherry tomatoes; 1 tbsp. fresh lemon juice; 1 tbsp white wine vinegar; 2 tbsp. olive oil; Salt and pepper to taste

Voir la recette / Jump to recipe

If you’re looking for a recipe that’s full of flavor and incredibly fresh, you’ll love this chickpea and zaatar salad.

Combining the complex, tangy, and herby flavor of zaatar with the hearty texture of chickpeas, this salad is not only delicious but also easy to prepare.

The Many Uses of Zaatar

Unless you cook a lot of Middle Eastern recipes, this spice blend might end up forgotten in the back of your cupboards, waiting for your next culinary inspiration. But you see, zaatar shouldn’t just gather dust in your cupboard!

Traditionally, it is used in various ways in the Middle East cuisine. The composition of the blend varies from one spice merchant to another, but it generally includes the following spices:

thyme;
oregano;
savory;
sesame seeds;
and sumac.

It’s often sprinkled on pita bread that’s been brushed with olive oil and then baked to make manakish, a type of spicy pizza.

Zaatar is also commonly mixed with olive oil to serve as a dip for fresh bread or sprinkled on labneh, a fresh cheese.

This spices mix is also used to season grilled vegetables and meats.

For grilled vegetables, simply coat them in a mixture of zaatar and olive oil before roasting them in the oven or on the barbecue. The zaatar adds a herby, lemony note that enhances the natural flavors of the vegetables.

Similarly, for meats, a simple rub of zaatar mixed with olive oil before cooking creates a flavorful and aromatic crust, perfect for summer grilling.

A Tasteful and Fresh Chickpea Salad

This chickpea salad, enhanced with a lightly lemony vinaigrette, is perfect for lunch or a picnic.

It can be served on its own or as a side to a sandwich, soup, or grilled dishes.

The crunchy vegetables, fragrant spices, and fresh herbs provide a true explosion of freshness and flavor.

Pro tip: I prefer to remove the cucumber seeds to prevent it from becoming too watery. And since I only use half a can of chickpeas for this salad, you can easily turn the rest into roasted chickpeas, a healthy and delicious snack!