Growing up in Barcelona in a Jewish/Lebanese household, we were lucky to be exposed to an amazing fusion of cuisines that sparkled our interest in food at a very young age. We had he chance to enjoy an incredible array of herbs, spices, flavors and textures that we still remember and use to this day.
Almost every ingredient, flavor and recipe we use today, has a memory attached to it. And that is something we treasure immensely, now that we are so far away from home.
We went back to all those familiar and comforting flavors to create this salad. Each component has a story or an endearing memory behind it… Like the za’atar croutons, that remind us of the za’atar pita sandwiches our mom used to pack for us to take to school, and our friends used to chase us around the playground just to get a piece of; or the spiced chickpeas that gather all the Moroccan spices that filled our friend’s homes with amazing smells…. the Persian cucumbers and feta cheese, a staple in our mom’s everyday diet; and the tahini, that brings back images of our dad making hummus by hand every week on Shabbat…
This salad is our way of sharing a little piece of us with you. Something you will for sure enjoy if you’re feeling adventurous and ready to explore new flavors!
Childhood Memories Salad
- Total Time: 30 mins
- Yield: 6 1x
- 3 persian cucumbers, diced
- 3 kumato tomatoes, diced
- 9 medium radishes, diced
- 1 ½ cups fresh chopped cilantro
- 6 oz sheep’s milk feta cheese, crumbled
- For the pita bread croutons:
- 3 pita pockets
- 4 tbsp extra virgin olive oil
- 6 tbsp za’atar
- For the spiced chickpeas:
- 2 -15 oz cans chickpeas, drained
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 2 tsp sweet paprika
- 1 tsp hot paprika
- 1 tsp turmeric
- 1 tsp salt
- ¼ tsp ground black pepper
- For the dressing:
- ½ cup + 2 tbsp tahini
- ¼ cup + 2 tbsp freshly squeezed lemon juice
- ¼ cup + 2 tbsp lukewarm water
- ½ tsp salt (or to taste)
- 2 tsp rice vinegar
- 1 tbsp maple syrup
- Preheat the oven to 375F. Line a baking sheet with aluminum foil
- Slice each pita pocket along the edge, to make 2 halves. Place them on the baking sheet, drizzle olive oil over each half and sprinkle with za’atar. Bake at 375F for 15 minutes, until golden brown. Set aside to cool
- In the meantime, prepare the spiced chickpeas: in a small bowl, mix together cumin, sweet and hot paprika, turmeric, salt and black pepper. Heat olive oil in a non stick skillet. Add drained chickpeas and spices and gently toss it all together, so the spices and oil coat the chickpeas. Cook at medium heat for 5-7 minutes. Set aside
- To prepare the dressing, whisk together tahini and lemon juice (mix will thicken). Slowly whisk in water and salt, until well incorporated. Add rice vinegar and maple syrup, mix well and refrigerate until ready to use
- To assemble the salad, arrange cucumbers, tomatoes and radishes over a large serving dish. Top with cilantro, crumbled feta cheese and chickpeas. Using your hands, break the pita bread into bite size pieces over the salad. Pour dressing right before serving
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: Kosher / Middle Eastern
I love this salad recipe! I am thinking about making just the spiced chickpeas part as a side dish for this weekend.
One of the most satisfying salads I havce ever had. I love d it, I want to eat it everyday.
I loved this recipe. Super Yummy!
Love this salad so much. Stumbled upon it six years ago and it's still a staple in our house. Thanks so much for sharing it with us!
Vicky and Ruth says
AWW! So glad you are still enjoying this recipe. It means a lot!
My favorite salad ever! So flavorful and filling yet still light and fresh.
Vicky and Ruth says
YAY! so happy to hear!