Warm Roasted Chickpea Salad with Pomegranate, Feta and Za'atar Dressing
Warm roasted chickpea salad with pomegranate and feta, tossed with mixed leaves, cucumber, red onion, and a za'atar lemon Dijon dressing.
- 400 g tinned chickpeas
- 1 whole pomegranate
- 100 g feta cheese
- 120 g mixed salad leaves
- 80 g red onion
- 150 g cucumber
- 80 ml extra virgin olive oil
- 1 whole lemon
- 8 g za'atar spice blend
- 1 whole garlic clove
- 5 g Dijon mustard
- 4 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Drain and pat dry chickpeas. Toss with 20ml olive oil, za'atar, salt, and pepper. Spread on a baking tray and roast for 18–20 minutes until crispy and golden, stirring halfway through.
- Step 2
While chickpeas roast, make the dressing: whisk together 60ml olive oil, juice of 1 lemon, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
- Step 3
Thinly slice red onion and soak in cold water for 5 minutes to soften. Dice cucumber. Crumble feta cheese.
- Step 4
Arrange mixed salad leaves in a large bowl. Top with drained red onion, cucumber, and warm roasted chickpeas.
- Step 5
Scatter feta cheese over the salad. Drizzle with za'atar dressing and toss gently to combine.
- Step 6
Scatter pomegranate seeds over the top just before serving.
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