Ingredients
Scale
- 3 persian cucumbers, diced
- 3 kumato tomatoes, diced
- 9 medium radishes, diced
- 1 1/2 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
- 1/4 tsp ground black pepper
- For the dressing:
- 1/2 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
Instructions
- 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