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Roasted Chickpea, Tomato & Feta Salad with Za’atar

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A fresh and flavorful salad made with roasted chickpeas, juicy cherry tomatoes, creamy feta, and aromatic za’atar. This vibrant dish combines warm, crispy chickpeas with bright vegetables and herbs for a satisfying Mediterranean-inspired meal or side.

Ingredients

  • 2 cups chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon za’atar
  • 2 cups cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chickpeas dry with a paper towel to help them roast and crisp properly.
  3. Place the chickpeas on a baking sheet and toss them with olive oil, za’atar, salt, and black pepper.
  4. Spread them evenly and roast for 20–25 minutes until golden and lightly crispy.
  5. While the chickpeas roast, add the cherry tomatoes, sliced red onion, and chopped parsley to a large bowl.
  6. Allow the roasted chickpeas to cool slightly, then add them to the bowl.
  7. Drizzle lemon juice and a little extra olive oil over the salad and gently toss everything together.
  8. Sprinkle crumbled feta on top and finish with an extra pinch of za’atar before serving.

Notes

  • Patting chickpeas dry helps them roast and become slightly crispy.
  • Store chickpeas separately if you want to keep them crisp for leftovers.
  • Add diced cucumber for extra freshness and crunch.
  • Turn the salad into a grain bowl by adding quinoa, bulgur, or farro.
  • Roasted red peppers or olives add a deeper Mediterranean flavor.
  • For a creamier version, add a spoonful of Greek yogurt or a drizzle of tahini.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Best served chilled or at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/roasted-chickpea-tomato-feta-salad-with-zaatar/