Mediterranean Chickpea Salad
Mediterranean chickpea salad combines garbanzo beans, veggies, pine nuts, seeds, and feta cheese with a vibrant lemony vinaigrette.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 slices wheat or sourdough bread (cubed)
- 3 tbsp olive oil
- 2 tbsp zaatar spice ((See Note 1))
- 3 tbsp olive oil
- ¼ cup lemon juice
- 2 tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- 30 oz cooked chickpeas (drained and rinsed)
- 2 large carrots (peeled and shredded)
- 4 Persian cucumbers (sliced (See Note 2))
- 2 plum tomatoes (diced)
- 1 red bell pepper (diced)
- ½ cup crumbled feta cheese
- ½ cup pomegranate seeds (arils)
- ½ cup pine nuts (toasted)
- ¼ cup mint leaves (chopped)
- ¼ cup cilantro leaves (chopped)
- ¼ cup parsley (chopped)
- 3 cups arugula greens
Instructions
- 1
Preheat oven to 250°F. In a bowl add the cubed bread and toss with oil and Lebanese za’atar spice. Place on a lined baking sheet and bake for 30 minutes or until golden brown. Remove from oven and set aside.
- 2
In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper and cayenne. Set aside.
- 3
In a small fry pan, toast the pine nuts over medium heat until golden brown. Season with salt and set aside.
- 4
In a large bowl, combine chickpeas, carrot, cucumbers, tomatoes, red pepper, herbs, feta cheese, pomegranate and pine nuts.
- 5
Pour lemon cumin dressing over chickpea salad and toss to mix thoroughly. Serve immediately over arugula greens and topped with Za’atar spiced croutons.