Description
A robust, meal-worthy salad that captures the essence of the Mediterranean. A mosaic of crisp vegetables and hearty chickpeas is tossed in a bright sumac-lemon vinaigrette and served over a cooling garlic-tahini yogurt foundation. The dish is crowned with crunchy, whole-wheat za’atar shards for the perfect textural finish.
Ingredients
Scale
For the Za’atar-Spiced Wheat Shards:
- 2 large (8-inch whole-wheat pita breads, split into single layers)
- 1 tbsp extra virgin olive oil
- 1.5 tbsp salt-free za’atar spice blend
For the Cooling Yogurt-Tahini Foundation:
- 1 cup 240g non-fat plain Greek yogurt
- 3 tbsp tahini (well-stirred)
- 1 large garlic clove (grated or minced to a paste)
- 1 tbsp fresh lemon juice
- A pinch of freshly ground black pepper
For the Zesty Sumac Vinaigrette:
- 1/4 cup 60ml extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 2 tsp ground sumac
- 1 tsp pomegranate molasses
- 1 tsp grated lemon zest
- 1/4 tsp freshly ground black pepper
For the Vegetable & Herb Matrix:
- 1 can (15-oz / 425g chickpeas, rinsed and drained thoroughly)
- 1 red bell pepper (finely diced)
- 1.5 cups Persian cucumbers (cut into half-moons)
- 1 cup cherry tomatoes (halved)
- 4 radishes (thinly sliced)
- 1/4 cup red onion (very thinly sliced)
- 3 cups chopped romaine lettuce
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
Instructions
- Prepare the Pita Shards: Preheat your oven to 350°F (175°C). Lay the separated single layers of whole-wheat pita on a large baking sheet. Drizzle with 1 tablespoon of olive oil and use your hands to ensure they are lightly coated. Sprinkle evenly with the salt-free za’atar. Bake for 10-12 minutes, or until deeply golden and crisp. Set aside to cool completely, then break into bite-sized shards.
- Mix the Yogurt Foundation: While the pita toasts, prepare the yogurt foundation. In a small bowl, whisk together the non-fat Greek yogurt, tahini, minced garlic, and 1 tablespoon of lemon juice. Continue whisking until the mixture is perfectly smooth and creamy. Season with a pinch of black pepper and set aside.
- Create the Vinaigrette: In another small bowl or a glass jar with a lid, combine all ingredients for the Zesty Sumac Vinaigrette: 1/4 cup olive oil, red wine vinegar, 2 tablespoons lemon juice, sumac, pomegranate molasses, lemon zest, and black pepper. Whisk vigorously or shake the jar until the dressing is well-emulsified.
- Assemble the Salad Core: In a large salad bowl, combine the core vegetables: the rinsed chickpeas, diced red bell pepper, cucumbers, cherry tomatoes, radishes, and sliced red onion. Pour about three-quarters of the prepared vinaigrette over the vegetables and toss gently to coat. Allow them to marinate for 5-10 minutes.
- Finish and Serve: Just before serving, add the chopped romaine, parsley, mint, and dill to the salad bowl. Drizzle with the remaining vinaigrette and toss gently to combine. To plate, spread a generous spoonful of the Yogurt-Tahini Foundation on the bottom of each of four plates or shallow bowls. Pile the salad high in the center and top generously with the toasted Za’atar-Spiced Wheat Shards. Serve immediately.
Notes
Nutrition Facts
Per serving
- Calories: 500 kcal
- Total Fat: 26 g
- Saturated Fat: 3.4 g
- Sodium: 350 mg
- Carbohydrates: 49 g
- Dietary Fiber: 12.5 g
- Total Sugars: 9 g (1 g Added Sugar)
- Protein: 17 g
Nutrition
- Calories: 500