Beef Free Za'atar-Tahini Romaine Chickpea Salad
Total time45 min
Prep time15 min
Cook time30 min
4.9(3)
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp za'atar
- ¼ tsp salt
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp za'atar
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp salt
For the salad
- 2 romaine hearts, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
For serving
- 2 tbsp toasted sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels, then spread them in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with 1 tsp za'atar and 1/4 tsp salt, and toss to coat.
- 2
Roast the chickpeas for 25–30 minutes, shaking the pan once halfway through, until deep golden and crisp on the outside. They should rattle on the pan when shaken.
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