Mediterranean Chickpea Salad
Mediterranean chickpea salad combines garbanzo beans, veggies, pine nuts, seeds, and feta cheese with a vibrant lemony vinaigrette.
Servings: 6
Ingredients
Croutons
- 6 slices wheat or sourdough bread cubed
- 3 tbsp olive oil
- 2 tbsp zaatar spice (See Note 1)
Dressing
- 3 tbsp olive oil
- ¼ cup lemon juice
- 2 tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
Salad
- 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
- 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.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper and cayenne. Set aside.
- In a small fry pan, toast the pine nuts over medium heat until golden brown. Season with salt and set aside.
- In a large bowl, combine chickpeas, carrot, cucumbers, tomatoes, red pepper, herbs, feta cheese, pomegranate and pine nuts.
- Pour lemon cumin dressing over chickpea salad and toss to mix thoroughly. Serve immediately over arugula greens and topped with Za’atar spiced croutons.
Notes
- You can find my recipe for Classic Lebanese Za'atar Spice Mix here.
- Persian cucumbers can be substituted with English cucumbers.
Nutrition
Calories: 699kcal | Carbohydrates: 88g | Protein: 25g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 599mg | Potassium: 907mg | Fiber: 16g | Sugar: 15g | Vitamin A: 4968IU | Vitamin C: 44mg | Calcium: 231mg | Iron: 10mg