Za'atar Crispy Chickpea Leek Salad
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!
Ingredients
Chickpea Leek Salad
- 2 15-ounce cans chickpeas, drained and peeled
- 1 cup farro, cooked
- 2 large leeks, peeled and sliced
- 1 teaspoon olive oil
- ½ teaspoon za'atar seasoning
- ¼ cup dried cranberries, chopped
- ¼ cup cilantro, finely chopped
Za'atar Dressing
- ¼ cup olive oil
- 3 whole garlic cloves, minced
- 1 whole lemon, juice and zest
Instructions
Salad Instructions
- 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.
Nutrition Information
Serving: 1serving, Calories: 357kcal, Carbohydrates: 52g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 15mg, Potassium: 234mg, Fiber: 9g, Sugar: 7g, Vitamin A: 825IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 3mg