Vegan Za’atar Roasted Chickpea Salad
Za’atar Roasted Chickpea Salad is a vibrant, flavour‑packed dish that brings together crunchy, herb‑spiced chickpeas with crisp fresh vegetables and tangy plant‑based feta. The signature Middle Eastern za’atar blend adds an earthy, aromatic depth that makes every bite bright and satisfying. This fully vegan version is naturally dairy‑free, high in protein, and perfect as a light lunch, hearty side, or nourishing main meal.
Shared by clara
Time
35 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Za’atar Roasted Chickpeas;
- 400g cooked chickpeas (rinsed, drained, and patted very dry)
- 2 tbsp extra virgin olive oil,, 1.5 tbsp za’atar spice blend
- ½ tsp garlic powder,, Salt and black pepper to taste
- #Salad Base;
- 4 cups mixed salad greens (spinach, arugula, baby chard)
- 1 cup cherry tomatoes, halved.. 1 medium cucumber, sliced or chopped
- ½ small red onion, thinly sliced into rings
- 80–100g dairy‑free feta or crumbled cashew cheese
- Fresh parsley or mint, chopped
- #Lemon Dressing;
- 3 tbsp extra virgin olive oil,, 1.5 tbsp fresh lemon juice
- 1 tsp za’atar,, Pinch of salt and pepper
👩🍳 Instructions
- 1
Roast the chickpeas: Preheat oven to 200°C / 400°F. Toss thoroughly dried chickpeas with olive oil, za’atar, garlic powder, salt, and pepper. Spread in a single layer on a baking tray and roast for 20–25 minutes until golden and crispy, shaking the tray halfway through. Let cool slightly.
- 2
Assemble the salad: Arrange mixed greens, tomatoes, cucumber, and red onion in a large bowl or platter.
- 3
Make the dressing: Whisk olive oil, lemon juice, za’atar, salt, and pepper until smooth.
- 4
Combine: Scatter warm or cooled chickpeas over the salad, crumble vegan feta on top, and drizzle generously with dressing.
- 5
Finish: Garnish with fresh herbs and extra za’atar. Toss gently just before serving to keep chickpeas crunchy.