4oz.spring mixor baby greens - arugula, spinach, lettuce, a mix, etc. (about 4 cups)
1/4cuproasted red pepper strips
1cupsliced English cucumber(about half a cucumber)
4oz.crumbled feta cheese(about 1 cup)
8oz.cherry tomatoeshalved (about 2 cups)
1/4cupvery thinly sliced red onion(about one quarter of a large onion)
1/4cupchopped fresh herbssuch as parsley, dill, basil, or mint
fresh cracked black pepperto taste, if needed
Instructions
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
In a large bowl, mix the drained and rinsed chickpeas (15 oz. / 1 small can) with 1 tablespoon of the extra-virgin olive oil, 1/2 teaspoon of the kosher salt, and the za'atar (1 tablespoon). Transfer to prepared baking sheet and roast for 10 minutes.
While chickpeas are roasting, add the spring mix (4 oz / about 4 cups) to the bowl you mixed the chickpeas in (do NOT rinse the bowl - leave any leftover za'atar and oil in there!). Add 1/2 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt and toss to combine (the greens will wilt down a bit from vigorous tossing with the oil). Transfer to a large plate, platter, or shallow large bowl.
In the same large mixing bowl, add the roasted red pepper strips (1/4 cup), sliced English cucumber (1 cup), crumbled feta cheese (4 oz. / 1 cup), halved cherry tomatoes (8 oz.), thinly sliced red onion (1/4 cup), and chopped fresh herbs (1/4 cup) along with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon kosher salt. Add in the roasted chickpeas. Toss together and spread on top of the spring mix.
Add some fresh cracked black pepper on top of the salad and serve immediately.
Notes
This salad serves 4 as a side and 2 as a main course.
Make sure your za'atar doesn't include salt. If it does, omit the added kosher salt in this recipe.
You can make the chickpeas crispier by roasting them for longer. 10 minutes will soften and warm them up, as well as toast the spices. 15-20 minutes will yield crispier chickpeas. You can even double or triple the chickpeas and save half for snacking for later if you roast them so they are crispy!
I really like serving this salad on a platter because all the ingredients are layered and showcased so well, but if you want to save a dish to wash you can just mix everything up in the same bowl to serve.