Za'atar Crispy Chickpea and Leek Salad, an easy farro grain bowl in a light za'atar and lemon dressing. Under 10 ingredients and ready in less than 40 minutes to spice up your salad night!
Bake chickpeas: Preheat oven to 400 degrees. Toss chickpeas, cooked farro, and sliced leeks with olive oil, za'atar, and salt and spread on an oiled sheet pan. Bake for about 25-35 minutes (depending on your oven), stirring every 10 minutes to ensure evenly roasted. Remove when chickpeas are dry and leeks and farro are lightly browned.
Toss salad: Let cool 5-10 minutes and then transfer to large bowl and toss with chopped cranberries, cilantro, and desired amount of dressing.
Dressing Instructions
Mix dressing ingredients: Combine all ingredients in a small food processor and pulse until well blended.
Optional:If you find the dressing is too tart, add a very small amount of sugar (or honey, agave, etc.) to taste. The sugar will balance the salt and lime acidity.
Notes
Leftovers + storage: This salad will keep up to a week in the refrigerator and can be served warm or cold.
Nutrition notes: This recipe is high in plant-based protein, a great source of fiber, and provides heart healthy fats. It's a super filling salad that can be eaten as a dinner entrée or a side item.