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.