2cupblack garbanzo beans or canned garbanzo beanscooked to package directions or use canned, rinsed and drained
1cupcucumber, dicedPersian or English
2cupbaby tomatoes sliced in half
2cupparsley leaves, choppedflat or curly
1cup red bell pepper, diced
6wholescallions or green onions, tops removedthinly sliced
2tsplemon zest
2/3cupFeta cheesecrumbled
10Mint leavesfresh, remove from stems
4Dill sprigsfresh, remove leaves from stems
1tbspZa'atar for serving
Sumac Dressing
1/4cuplemon juicefresh squeezed
7tablespoonsolive oilextra virgin
3wholegarlic cloves minced
1/2tspcuminground
1tspsumacground
1/2tspsaltkosher
1/2tspcayenne pepperground
1/4tspblack pepper ground
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Instructions
In a jar with a lid, place all ingredients for Sumac dressing. Close tightly and shake until all ingredients all fully combined. Chill until salad is ready.
Chop cucumber, red pepper, tomatoes, parsley and green onions. Place in bowl.
Add drained, cooked chickpeas or canned, rinsed and drained to the bowl.
Add Feta cheese, Lemon zest into the vegetable and bean mixture.
Add half of the dressing and toss. Adjust amount of dressing, and add salt and pepper if needed. Toss gently until the chopped salad is fully coated.
Chill for 10 minutes.
Serve with additional Feta, herbs and top with a generous sprinkle of Za'atar.
Notes
Salad dressing adapted by The New Mayo Clinic Cookbook 2012
Nutrition
Serving: 1cupCalories: 219kcal
Nutritional information is calculated online and should be used as a guide.