Za’atar Crispy Chickpea and Leek Salad

za'atar crispy chickpea and leek salad in a white bowl on a blue table with a white napkin

5 from 7 reviews

Easy roasted crispy chickpea and leek salad with farro in a light za’atar and lemon dressing. Under 10 ingredients and ready in less than 30 minutes. Spice up your next salad night!




za’atar dressing



  1. Preheat oven to 400 degrees.
  2. 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.
  3. Let cool 5-10 minutes and then transfer to large bowl and toss with chopped cranberries, cilantro, and desired amount of dressing.


  1. Combine all ingredients in a small food processor and pulse until well blended.
  2. 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.


Leftovers & Storage: Za’atar Crispy Chickpea and Leek Salad will keep up to a week in the refrigerator and can be served warm or cold.

Nutrition: 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 entree or a side item.