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Tomato, Chickpea, and Feta Salad

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Serves 6

  • by from Fine Cooking
    Issue 112

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

  • 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

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.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 9; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 23; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 360; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 6;

Photo: Scott Phillips

DELICIOUS! I ADDED SOME RED ONION TO THIS ALSO.

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.

I thought that this salad was tasty but unexciting... my guests however kept coming back for more, so it worked out well in the end.

Amazing - I hate chickpeas, but I love them in this salad! Thanks Melissa for a great way to work them into my diet. And using zatar too! Very nice.

Excellent! I added about a tablespoon of chopped mint and a bit of lemon zest. Makes a terrific meatless main course lunch too.

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