This refreshing Persian Salad is everything you need this season. Serve it alongside grilled chicken or fish, stuff it in a pita bread with some tzatziki, top your favorite burger with it, or bring it to work to create some serious #desklunchenvy. However you choose to indulge, you can thank us later. We’re thanking @jamiemahaddie for bringing this to the table!
1 can chickpeas, drained
1 tablespoon olive oil
1 English cucumber, quartered lengthwise, deseeded and cut into bite sized pieces
1 yellow bell pepper, cut into bite sized pieces
1 bunch radishes, trimmed and sliced
1 large tomato, deseeded and diced
1 small red onion, diced
1 bunch of dill, finely chopped
1 bunch of mint, finely chopped
1 bunch flat leaf parsley, chopped
For the Za’atar Vinaigrette
1 clove garlic, minced
¼ cup (60 ml) olive oil
¼ cup (60 ml) red wine vinegar
2 teaspoons za’atar
kosher salt
Preheat the oven to 400F (200C). Drain the chickpeas and spread them out on a baking sheet. Drizzle with olive oil and stir around to ensure the chickpeas are all covered with the oil. Roast for 20 minutes until they’re nice and crunchy.
Meanwhile, combine all of the vegetables and fresh herbs in a large bowl.
In a jar with a tight fitting lid, whisk together the garlic, olive oil, red wine vinegar and za’atar. Season to taste with kosher salt.
Dress the salad if you plan to eat it all in one sitting, otherwise serve the dressing on the side. This is delicious served with grilled chicken or fish and a side of our flatbread!