You guys. Change whatever you have planned for your next meal, and make this instead. I winged this recipe and it turned out phe. nom. e. nal.
We ate this for dinner a few nights ago, but then I had it for lunch the next few days too. Now, I want to work this into the normal rotation for lunches because it’s great straight from the fridge!
Are you familiar with za’atar? It’s a mixture of sumac, toasted sesame seed, salt, cumin, thyme, oregano and marjoram (source: http://www.savoryspiceshop.com/blends/zaat.html). Another great use is to add it to olive oil and dip bread in it…mmmm. You probably won’t find it at your everyday grocery store, but any spice shop or international grocery store should have it. My favorite spice shops are Savory Spice Shop and Penzeys Spices.
This is a fabulous dish to serve to to any meat-eaters in your house who think they’ll miss the meat. They won’t. The flavor is amazing, and the mix of beans, quinoa and veggies is light but filling.
Chickpea Za’atar Salad
Prep time: 15 min
Cook time: n/a
Makes: 4 2C-servings
- 1/2C dry quinoa, cooked
- 1 can chickpeas, rinsed & drained
- 2 carrots, shredded
- 2 small zucchini squash, diced
- 1 bell pepper, diced
- 1/4C tahini
- 1T za’atar seasoning
- juice from 1 lemon
- Combine lemon juice, tahini and za’atar in the bottom of a bowl
- Add the remaining ingredients, mix well
Question: Have you every used za’atar seasoning before? In what way?