This is a delicious salad. Totally addictive and packed with flavor. I even got a bean-hater to eat this salad. It has bright bold flavors with lemon and za’atar, parsley and mint. Za’atar is a middle eastern spice blend that has thyme, sumac, oregano and some other delicious spices in it. It’s a bit challenging to find, but we found it at our local Whole Foods (under M for Marrakech Za’atar). I also called Lebanese Taverna (a restaurant chain with several locations), and they sell za’atar too. And you can of course order it online. Now that you know where to get the spice blend you have no excuse not to make this awesome salad.
I made this salad for Carroll Cafe, and everyone who tried it raved about it and drank the dressing in the bottom of their bowls. Now that’s a good salad. This also inspired a party menu for a church member that was at Carroll Cafe, this salad, Curried Couscous Salad, hummus and pita and veggies, and you’ve got a fantastic, light meal that’s easily scaled up for a party (or for leftovers for the week!).
Lebanese Chickpea Salad
Serves 8-10 as a main dish
Adapted from The Lemon Bowl
- 1/2 cup olive oil
- 1 cup fresh lemon juice, about 5 lemons
- 1/2 cup minced fresh mint (or 1/4 cup dried mint)
- 4 Tbsp za’atar
- 4 garlic cloves, minced
- 1 1/4 tsp salt
- 1 tsp freshly ground pepper
- 2 large (28oz) cans low sodium chickpeas (or 4 15oz cans)
- 1 large cucumber, diced
- 2 red bell peppers, diced
- 3 shallots, minced
- 1 bunch parsley, chopped (about 1 cup)
In a large bowl, whisk together olive oil, lemon juice, mint, za’atar, garlic, salt and pepper. Add remaining ingredients and stir well. Let stand for about 1 hour (if time permits) before serving, or store in an air-tight container and refrigerate for later.
