Salad with Spiced Chickpeas, Za’atar-Flavored Pita Croutons and Tahini Dressing

My garden is still producing some tomatoes and a variety of peppers, so salads are very appealing these days, especially salads that really are substantial enough to be dinner. This salad definitely meets the substantiality criteria, plus, it is so good and so healthy.

It is another variation on an Israeli Salad (see also Israeli Salad with Za’atar). This includes protein in the feta cheese and spiced chickpeas, crunch from the pita bread croutons, and a great unexpected flavors in the tahini dressing (it is made with lemon, rice vinegar and maple syrup).

Salad with Spiced Chickpeas, Za’atar-Flavored Pita Croutons and Tahini Dressing

adapted from mayihavethatrecipe.com (Childhood Memories Salad)

1 English cucumber, diced

3 heirloom tomatoes, diced (from the garden)

1 green pepper, diced (from the garden)

2 banana peppers, diced (from the garden)

5 radishes, diced

6 oz. feta cheese

Pita Bread Croutons

3 whole wheat pita pockets

2 – 3 Tbsp extra virgin olive oil

6 Tbsp za’atar

Spiced Chickpeas

2 15-oz cans chickpeas, rinsed and drained

2 Tbsp extra virgin olive oil

1 tsp cumin

2 tsp paprika

1 tsp turmeric

1 tsp salt

1/4 tsp freshly ground black pepper

Tahini Dressing

1/2 cup + 2 Tbsp tahini

1/4 cup + 2 Tbsp lemon juice

1/4 cup + 2 Tbsp lukewarm water

1/2 tsp Kosher salt

2 tsp rice vinegar

1 Tbsp maple syrup

Directions

Make Pita Croutons

Preheat the oven to 375F. Line a baking sheet with aluminum foil.

Slice each pita along the edge, making 2 round halves. Place them on the baking sheet. Drizzle each half with olive oil and sprinkle with za’atar. Bake for 15 minutes, until golden brown. Set aside.

Make Spiced Chickpeas

In a small bowl, mix together cumin, paprika, turmeric, salt and pepper. In a small skillet, heat olive oil over medium heat. Add chickeas and spices and toss together, so the spices and oil coat the chickpeas. Cook for 5 – 7 minutes, stirring frequently. Set aside.

Make Dressing

Whisk together tahini and lemon juice (mix will thicken). Slowly whisk in water and salt, until well incorporated. Add rice vinegar and maple syrup, mix well and refrigerate until ready to use.