Za’atar is one of my favorite spice blends; it’s full of flavor, and goes perfectly with mint and lemon. This recipe blends crunchy vegetables with garbanzo beans that have been roasted with za’atar. It’s very easy and quick to make, and can be eaten both warm and cold. If desired, add some crumbled feta cheese for creaminess.
14 oz can of chickpeas or garbanzo beans ( 1 can)
2 1/2 tsp extra virgin olive oil, divided
1 tsp himalayan salt
1/4 tsp black pepper
2 tsp za’atar
Juice and zest of 1 lemon
1 shallot, peeled and thinly sliced
1/3 cup vegetable or canola oil
1/2 fennel bulb, thinly sliced
1 small carrot, thinly sliced
1/4 head of red cabbage, thinly sliced
1/4 cup mint, roughly chopped
1 tbsp maple syrup
1 tbsp raisins
2 cloves garlic, minced
- Preheat the oven to 250° F
- In a bowl, mix chickpeas with 1 1/2 teaspoons olive oil, then add the salt, za’atar, black pepper, lemon juice and zest. Bake for 10 to 15 minutes. Set aside.
- Pour the canola oil into a deep-sided pan and heat it to 350° F. Fry the shallots until red and crunchy, then transfer them to a paper towel to drain.
- Heat 1 teaspoon olive oil in a sauté pan over high heat. Add in the garlic, stir, then add the carrot, fennel, and red cabbage. Cook for 5 minutes.
- Remove pan from the heat and add the roasted chickpeas, mint, raisins, and maple syrup. Mix well. Add feta cheese, if desired. Taste and add more vinegar, lemon, or salt if needed. Garnish with fried shallots.
The garbanzos offer a deep flavor that is highlighted by the zesty lemon juice and the refreshing notes of fennel and cabbage. The colors of the salad are as enticing as its flavors.This was a perfect light dinner for two of us.
– lmikkel (Food52 reviewer)