When it’s hot outside (and hot inside the apartment), we rarely cook. This does not mean we are not eating anything, but choosing foods that are easier to prepare and easier to digest is the name of the game in summer. This means salads are our preferred meals in summer. Something like this delicious Roasted Chickpea, Tomato & Feta Salad with Za’atar. Easy to prepare, healthy, and really tasty! What more could you want?!
We prepare salads for dinner all the time in summer instead of cooking »properly«. They are often quicker to prepare and a little better for your stomach and well-being on hot days. Especially, if you live in an attic without air conditioning and want to get some sleep at night – like us! After having a large bowl of pasta or something with meat, that’s always a bit difficult… I’m sure you know what I mean. ;P
To add some variety to our salad routine, we like to try new things now and then. This could be using veggies or fruit that aren’t used typically in salads, using legumes (which are quite healthy), or, as in this case, using a special spice mixture known as Za’atar (or simply Zatar).
Za’atar is a spice mixture that is typically used in North African and Arabic cuisine. It usually consists of (wild) thyme, sesame, sumac, and salt. In some places, other spices are also added to the mixture, but these four spices are almost always in the mix. You can buy the spice mixture ready-made in stores, of course, but it’s also quite easy to make at home. The spices used are available in most supermarkets – except for sumac, perhaps. If your local supermarket doesn’t have it, you can try a Turkish or Arabic market (or online).
Many people are probably familiar with Za’atar on flatbreads, which is probably the most common use for the spice blend. However, you can also mix it with a little olive oil and turn it into a great marinade for meat or into a dip. Well… and we used it for a great salad dressing. One we now love to use for various summer salads.
Anyway. There are so many delicious salads you can prepare in summer. One of our favorite salads is our Simple & Easy Greek-ish Salad. We eat that one very, very often, because it’s ready in minutes! ;P
Whenever in the mood for some pasta, we like to prepare our Italian Pasta Salad with Arugula Pesto. It’s a great alternative to a big pot of spaghetti with meat sauce or a heavy lasagna. Nobody said you have to avoid carbs completely. ;P
INGREDIENTS / ZUTATEN
(3-4 servings)
For the roasted chickpeas:
1 can (14 oz./400g) of chickpeas, rinsed
2 tbsp. olive oil
1/2 tsp. garlic powder*
1/4 tsp. onion powder*
some smoked paprika powder* (optional)
salt, pepper
For the salad:
14 oz. (400g) tomatoes (mixed), halved or sliced
1/2 cucumber, roughly chopped
1 red onion, thinly sliced
5.3 oz. (150g) feta or shepherd’s cheese, in small cubes
For the dressing:
2 tbsp. olive oil
1 tbsp. red balsamic vinegar
1-2 garlic cloves, crushed
1 tbsp. Za’atar*
salt, pepper
some chopped fresh mint
some toasted bread for serving
(3-4 Portionen)
Für die gerösteten Kichererbsen:
1 Dose (400g) Kichererbsen, abgespült
2 EL Olivenöl
1/2 TL Knoblauchpulver*
1/4 TL Zwiebelpulver*
etwas Smoked Paprika Pulver* (optional)
Salz, Pfeffer
Für den Salat:
400g Tomaten (bunt gemischt), halbiert oder in Scheiben
1/2 Gurke, grob gehackt
1 rote Zwiebel, in dünnen Scheiben
150g Feta oder Hirtenkäse, in kleinen Würfeln
Für das Dressing:
2 EL Olivenöl
1 EL roter Balsamico Essig
1–2 Knoblauchzehen, gepresst
1 EL Za’atar*
Salz, Pfeffer
etwas frische Minze, gehackt
etwas geröstetes Brot zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Rinse the chickpeas with water and let them drain. Add them to a small bowl, add the oil and season with the garlic powder, onion powder, paprika powder (optional), and some salt and pepper. Add the chickpeas to the basket of an Air Fryer and roast them for 10-15 minutes at a temperature of 200°C (390°F). Take out and let cool down.
2. Wash the tomatoes and halve them or slice them, depending on the size. Roughly chop the cucumber. Peel the red onion and slice very finely. Cut the feta or shepherd’s cheese into small cubes. Add the veggies, cheese, and roasted chickpeas to a large bowl.
3. For the dressing, add olive oil and vinegar to a small bowl. Crush the garlic cloves with a garlic press* and add together with the Za’atar to the bowl. Mix well and season with salt and pepper.
4. Drizzle the dressing over the veggies and toss to combine. Sprinkle with some chopped mint and serve with some toasted bread on the side.
Note: If you don’t have an Air Fryer, you can roast the chickpeas in the oven at 200°C (390°F) for about 25-30 minutes instead.
1. Kichererbsen mit Wasser abspülen und dann gut abtropfen lassen. Die abgetropften Kichererbsen mit dem Öl, Knoblauchpulver, Zwiebelpulver und Paprikapulver (optional) in einer Schüssel vermengen und zusätzlich mit etwas Salz und Pfeffer würzen. Die Kichererbsen in den Korb eines AirFryers schütten und bei einer Temperatur von 200°C (390°F) für etwa 10–15 Minuten rösten. Die knusprigen Kichererbsen herausnehmen und abkühlen lassen.
2. Tomaten waschen und je nach Größe halbieren oder in Scheiben schneiden. Die Gurke grob hacken. Die rote Zwiebel schälen und in sehr feine Spalten schneiden. Den Feta bzw. Hirtenkäse in kleine Würfel schneiden. Gemüse, Käse und die gerösteten Kichererbsen in eine große Schüssel geben.
3. Für das Dressing das Olivenöl und den Essig in eine kleine Schüssel geben. Die Knoblauchzehen durch eine Knoblauchpresse* drücken und dann zusammen mit dem Za’atar in die Schüssel dazugeben. Alles gut vermischen und mit Salz und Pfeffer würzen.
4. Das Dressing zum Salat dazugeben und alles gut vermengen. Mit etwas gehackter Minze bestreuen und z.B mit etwas geröstetem Brot servieren.
Hinweis: Wer keinen AirFryer hat, kann die Kichererbsen auch im Ofen bei 200°C (390°F) Ober-/Unterhitze für etwa 25-30 Minuten rösten.
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Here is a version of the recipe you can print easily.
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Roasted Chickpea, Tomato & Feta Salad with Za’atar
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 00:25
- Yield: 3
- Category: Salad
- Cuisine: International
- Diet: Vegetarian
Description
This salad with roasted chickpeas, tomatoes, feta and Za’atar is a great summer salad. Light, delicious and really refreshing!
Ingredients
For the roasted chickpeas:
1 can (14 oz./400g) of chickpeas, rinsed
2 tbsp. olive oil
1/2 tsp. garlic powder*
1/4 tsp. onion powder*
some smoked paprika powder* (optional)
salt, pepper
For the salad:
14 oz. (400g) tomatoes (mixed), halved or sliced
1/2 cucumber, roughly chopped
1 red onion, thinly sliced
5.3 oz. (150g) feta or shepherd’s cheese, in small cubes
For the dressing:
2 tbsp. olive oil
1 tbsp. red balsamic vinegar
1-2 garlic cloves, crushed
1 tbsp. Za’atar*
salt, pepper
some chopped fresh mint
some toasted bread for serving
Instructions
1. Rinse the chickpeas with water and let them drain. Add them to a small bowl, add the oil and season with the garlic powder, onion powder, paprika powder (optional), and some salt and pepper. Add the chickpeas to the basket of an Air Fryer and roast them for 10-15 minutes at a temperature of 200°C (390°F). Take out and let cool down.
2. Wash the tomatoes and halve them or slice them, depending on the size. Roughly chop the cucumber. Peel the red onion and slice very finely. Cut the feta or shepherd’s cheese into small cubes. Add the veggies, cheese, and roasted chickpeas to a large bowl.
3. For the dressing, add olive oil and vinegar to a small bowl. Crush the garlic cloves with a garlic press* and add together with the Za’atar to the bowl. Mix well and season with salt and pepper.
4. Drizzle the dressing over the veggies and toss to combine. Sprinkle with some chopped mint and serve with some toasted bread on the side.
Notes
If you don’t have an Air Fryer, you can roast the chickpeas in the oven at 200°C (390°F) for about 25-30 minutes instead.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
