Chicken Free Za'atar-Tahini Chickpea and Artichoke Salad
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Learn more →Ingredients
4 servings
For the dressing
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp za'atar
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 3–4 tbsp water, as needed to thin
For the salad
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 cup cherry tomatoes, halved
- 1 medium english cucumber, diced
- ¼ red onion, very thinly sliced
- ½ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
For serving
- ¼ cup dry-roasted pumpkin seeds (pepitas)
- 1 tsp za'atar, for finishing
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, olive oil, za'atar, cumin, turmeric, and salt until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of a thin yogurt sauce.
- 2
Place the sliced red onion in a small bowl of cold water and let it soak for 10 minutes, then drain well. This softens the sharpness without losing the crunch.
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