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Recipe

Tomato, Chickpea, and Feta Salad

Scott Phillips

Servings: 6

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.

Ingredients

  • 3 oz. feta, crumbled (about 1/2 cup)
  • 2 tsp. za’atar
  • Pinch crushed red pepper flakes
  • 3 Tbs. extra-virgin olive oil
  • 1 lb. cherry, grape, or pear tomatoes, halved
  • 1 15-oz. can chickpeas, rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. white wine vinegar

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 15
      Sodium (mg): 360
      Carbohydrates (g): 23
      Fiber (g): 6
      Protein (g): 9

Preparation

  • In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.
  • Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.
  • Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.

Reviews

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Reviews

  • mariejose | 12/23/2013

    DELICIOUS! I ADDED SOME RED ONION TO THIS ALSO.

  • CookPilates | 09/29/2011

    Delish! The combination of flavors is spectacular and the Zatar adds great flavor. (I found Zatar @ Whole Foods). I added kalamata olives for garnish too. Great summer salad, great meatless side or lunch dish. Try it...you'll like it.

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